Mashed Potatoes

Mashed Potatoes

 

Mashed Potatoes are a staple at our house. Well, any kind of potato is a staple at our house. Mashed, baked, fried, boiled, steamed, Au gratin, hash browns, salad…….Ok, now I’m starting to sound like Bubba Gump, but potatoes are cheap, nutritious and filling.

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What You Need:

 

To Skin or Not To Skin?

We leave the skins on. It saves a lot of time, gives mashed potatoes extra texture, and that is where a lot of the nutrients are. For this reason, we try to buy organic potatoes, they don’t really cost that much considering how cheap potatoes are.

Potatoes are a root vegetable so they sit in the fertilizers and pesticides that are used. If you’ve never heard of the dirty dozen check it out here. It’s the 12 fruits and veggies that you should definitely buy organic if possible.

 

 

 

 

 

 

What type of potatoes to use?

For a short answer Russets or Yukon golds. Never use red potatoes or those small white ones, they turn into a thick rubbery paste. Not good!

 

Now enough rambling let’s make them!

 

Homemade mashed potatoes

Makes 3 cups 4-6 servings

We used to make mashed potatoes the plain way with milk, butter, salt, and pepper. Then we started experimenting with other ingredients to find, in my opinion, the best recipe for mashed potatoes. They are creamy, salty, and delicious.  One of the ingredients gets an eyebrow raise every time but trust me it’s mandatory.  See if you can guess which one.

 

Ingredients:

  • 3 Russet potatoes
  • 5 Tbsp of unsalted butter
  • 1/2 cup of milk
  • 1 Tbsp of real mayonnaise
  • 1 Tbsp of sour cream
  • 1 tsp salt
  • 1/2 tsp pepper

That’s it.

Did you guess which ingredient gets the most comments? The mayo. I don’t know why people put it in cake all the time. It adds to the creamy texture, gives a better flavor and if you don’t like mayonnaise don’t worry you can’t taste it, but you have to use real mayo if you use miracle whip you can definitely taste that zing that miracle whip has.

 

Directions

Tips:

  • always add potatoes to cold water then bring them to a boil. The taste and texture are better this way than adding them to boiling water.
  • To prevent a nasty boil-over lay a wooden spoon over the pot, I don’t know why it works but it does!
  • Don’t let them cook for more than 10 minutes or leave them in the pot of water too long. They will have a weird watery texture.
  • Don’t start the time until the potatoes are rapidly boiling.

 

Slice 3 potatoes in 1/2″ thick slices. Put potatoes in a pot and fill with water until potatoes are covered by an inch or two of water.  Bring to a boil.  Reduce heat so they are still rapidly boiling or add a wooden spoon to the pot so you don’t boil over.  Boil for ten minutes or until tender when pierced with a fork. Drain. Add butter when they are hot and mix around a bit so the butter is mostly melted.  Add milk, mayonnaise, sour cream, salt, and pepper. Then mash with a potato masher or electric mixer.

Mix less for chunky mashed potatoes or more for smooth potatoes. We love them chunky, if you do too, an old-fashioned potato masher is best.  It’s more work but you’ll be able to eat more potatoes because of all the calories you burned making them:).

 

Top with dill, chives, cheese, sour cream or parsley you can also add roasted garlic to the potatoes. YUM.

 

 

Mashed Potatoes

Ingredients

  • 3 Russet potatoes
  • 5 Tbsp of unsalted butter
  • 1/2 cup of milk
  • 1 Tbsp of real mayonnaise
  • 1 Tbsp of sour cream
  • 1 tsp salt
  • 1/2 tsp pepper

Instructions

  1. Slice 3 potatoes in 1/2″ thick slices.
  2. Put potatoes in a pot and fill with cold water
  3. Bring to a boil.
  4. Reduce heat so they are still rapidly boiling or add a wooden spoon to the pot so you don’t boil over.
  5. Boil for ten minutes or until tender when pierced with a fork.
  6. Drain.
  7. Add butter when they are hot and mix around a bit so the butter is mostly melted.
  8. Add milk, mayonnaise, sour cream, salt, and pepper.
  9. Mash with potato masher or electric mixer.
  10. Mix less for chunky mashed potatoes or more for smooth potatoes

Notes

Recipe by: angiemayshomecooking.com

http://angiemayshomecooking.com/2016/12/27/mashed-potatoes/

 

Homemade msshed potatoes.



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