Mashed potatoes are definitely a favorite on many dinner tables. They are one of the best comfort foods around. One of my girlfriends once told me that all you need to know in the kitchen is how to make a mean batch of mashed potatoes when cooking dinner on a date. I totally agree. And she wasn’t talking fancy pureed mashers either…we are talking hearty, skin-on, and super creamy. That’s how we like them around here, too.
This first “back to basics” recipe is for the side that goes with almost everything. The options are almost endless. Although these potatoes are great on their own…mix it up a bit. All you need to do is stir in additional ingredients after the basic recipe is complete, while the potatoes are still on low heat. Try diced roasted green chilies and shredded cheddar with a spicy meatloaf. Try blue cheese and caramelized onions with a yummy steak. Try goat cheese and pancetta with grilled chicken. Try pesto with a light shrimp scampi.
Recipe: Classic Mashed Potatoes
5 pounds russet or red (or new) potatoes
1.5 sticks butter
1 package (8 oz.) cream cheese, softened
1/2 cup half and half, milk, or heavy cream (whatever
you have in the fridge)
you have in the fridge)
sea salt and pepper to taste
(don’t UNDER salt them…potatoes need salt)
(don’t UNDER salt them…potatoes need salt)
Directions
Cut the potatoes into pieces that are about the same size; I
usually do about 1 – 1.5” cubes. Bring a large pot of water to a boil and add
the potatoes. Add a few shakes of salt. Bring the pot to a boil again and cook for about
30 minutes or when a fork can slide through the potatoes.
usually do about 1 – 1.5” cubes. Bring a large pot of water to a boil and add
the potatoes. Add a few shakes of salt. Bring the pot to a boil again and cook for about
30 minutes or when a fork can slide through the potatoes.
Drain the potatoes in a colander and give them a few good
shakes to make sure they are well drained. Wipe the pot down with a wet
cloth. Since you didn’t peel them, there
could be some brown film around the rim.
It’s not a big deal…just wipe it off. Return the potatoes to the
pot. With a potato masher, mash the
potatoes over low heat, allowing all the steam to escape. This step is important. If you don’t let the steam out before you add
the remaining ingredients, your potatoes could become mealy.
shakes to make sure they are well drained. Wipe the pot down with a wet
cloth. Since you didn’t peel them, there
could be some brown film around the rim.
It’s not a big deal…just wipe it off. Return the potatoes to the
pot. With a potato masher, mash the
potatoes over low heat, allowing all the steam to escape. This step is important. If you don’t let the steam out before you add
the remaining ingredients, your potatoes could become mealy.
Turn off the stove and add the butter, cream cheese and
about ½ cup of half-and-half. Add a ½ teaspoon of sea salt and paper to
start. Use your best judgment from here
on out for the best tasting potatoes for your family. Taste! Taste! Taste! You might need more butter, more cream, and
you will most likely need more salt.
about ½ cup of half-and-half. Add a ½ teaspoon of sea salt and paper to
start. Use your best judgment from here
on out for the best tasting potatoes for your family. Taste! Taste! Taste! You might need more butter, more cream, and
you will most likely need more salt.
Enjoy!
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