Am I the only one who thinks that a classic comfort meal is not complete without delicious mashed potatoes? There’s something irresistible about this starchy vegetable with butter and salt. And when you add herbs, it takes it to a whole other level. Add flour and you have potato pancakes. Add sugar, and you get old fashioned potato candy which still sounds highly questionable to me.
And I love the simplicity of making mashed potatoes. It goes with almost everything. Pick a meat, add mashed potatoes. Vegan? Add delicious mushrooms and irresistible garlic and pearl onion string beans, and that’s comfort! And my family always begs for more. And by my family, it’s mostly my husband. Maybe a friend or two that I am forgetting but mostly him.
It’s possible that I may be putting too much credit into my simple mashed potato recipe, but my husband says that my mashed potatoes are the best tasting ever. And they’re far from healthy. But when you’re in a pinch, and you want a great food to rely on, this is the recipe.
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.
You Want More Of These Mashed Potatoes!
- 6 cups of diced potatoes (I recommend Yukon Gold though you can use any potato)
- 8-9 cups water
- 8 tbsp salt
- 1 stick unsalted butter (if using margarine, omit the salt)
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.