Realize when I say the best tasting, this recipe is far from good for you. In fact, it’s all about the taste buds in this entry. Now, I will try my very best to give you alternatives such as vegan diets, low sodium diets and gluten free varieties. But the reality of this first recipe is that it is so delicious, you are sure to gain a pound or two eating this. However, this Thanksgiving, you will be all the rave on how delicious your mashed potatoes were! People will ask you to make mashed potatoes after this recipe.
My mashed potato recipe is simple. First, you need a potato. The best potatoes for this recipe are Yukon Gold potatoes. They’re the right amount of starch that you need for a proper mashing. They have a natural buttery taste that is slightly sweet and enhances the salt you’ll add for these mashers. The picture below is from Free Images. Thanks for the photo, guys!
Add 6 cups of diced potatoes and the 8-9 cups of water to a large stock pot. Rapidly boil for about 15-20 minutes. Add water if necessary to keep pot from drying. Remove from pan. Take a measuring cup and remove about 2 cups of the water before draining. Drain remaining water and potatoes into a colander. Shake well and put in a large mixing bowl. Using a fork or potato masher, gently mash one section of the potatoes. The potatoes should be soft and easy to mash. Add butter and salt now and continue mashing to desired thickness. Use the liquid potato broth to thin the potatoes to the desired thickness. 20 mashes results in lumpy potatoes while about 40 mashes results in a creamier potato. Make sure entire butter is melted into the potato. Serves 8-10
These potatoes are tasty and addictive. If they’re too salty for your tastes, the next batch, and half the salt (or just a tablespoon at a time). I will be posting a healthier version in my next post! These will be Rocky’s Low Sodium Herb Potatoes! Just add this recipe to your life, and watch the potatoes fly off the table! And well, hopefully not on the floor. Messes are never fun.