Someone recently asked me how to make mashed potatoes. The more information I gave, the more I felt I needed to write this down for others. It's super easy, and it goes with my philosophy of "if you think it will taste good in what you're making, add it!" This is not a recipe; this is a how to, so it will focus more on the actual act of making mashed potatoes.
Ingredients:
1 5lb Bag of Potatoes (I recommend Baby Reds or Yukon Golds so you don't have to skin them. If you use Russet potatoes, I recommend skinning them)
A Large Stockpot
A Sharp Knife
A Potato Masher or Mixer
Directions:
If you want to make them savory and delicious:
Ingredients:
1/3 c. Butter
Milk (as needed, we use almond milk or coconut water or milk)
Garlic Powder
Sauteed Onions
Sharp Cheddar (shredded)
Salt and Pepper (to taste)
Directions:
Ingredients:
1 5lb Bag of Potatoes (I recommend Baby Reds or Yukon Golds so you don't have to skin them. If you use Russet potatoes, I recommend skinning them)
A Large Stockpot
A Sharp Knife
A Potato Masher or Mixer
Directions:
- Assuming you are using Yukon Golds or Baby Reds, cut them into large cubes (or whatever shape works for you).
- Toss the cut potatoes into a pot (food tastes better when it has been thrown [VS])
- Cover the potatoes with water
- Boil
- You may want to turn your burner down to a medium-high temperature after the water has boiled. Let the potatoes cook for 15-20 minutes... might be more. It really depends on how many potatoes you cut. You want a fork to stab a chunk of potato effortlessly. You want the potatoes to be nice and tender.
- When potatoes have reached desired tenderness, drain the water. If you are pouring the water out, be careful of the steam. Steam burns hurt [VE].
- When the water has been drained, put the hot potatoes in a big bowl. (I have a kitchenaid, so I use that to mash the potatoes. So I would put the potatoes in the kitchenaid bowl)
- Mash. If you are using a potato masher, prepare for a workout.
- When the potatoes have reached the desired consistency (creamy or chunky) they are officially Mashed Potatoes!
If you want to make them savory and delicious:
Ingredients:
1/3 c. Butter
Milk (as needed, we use almond milk or coconut water or milk)
Garlic Powder
Sauteed Onions
Sharp Cheddar (shredded)
Salt and Pepper (to taste)
Directions:
- After you have drained the water from the cooked potatoes, put the potatoes in a large bowl (they will be very hot)
- Add any ingredient that will melt (butter, cheese etc) and onions.
- Mash those things together. The heat from the potatoes will melt the butter and cheese and anything else you might have put in there.
- Add the rest of the ingredients. Taste as you go.
- If you want the potatoes to be creamier, add about 1/4 c. of milk at a time until you reach the desired consistency.
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Notes:
I usually make more potatoes than can fit in my kitchenaid bowl without making a mess. So, half of the potatoes cool off by the time I mash up the second half. If that happens, I just melt the butter and skip the cheese.
I don't recommend cutting your thumb while cutting potatoes. It makes cutting the rest of them very difficult. [VE]
I usually make up a bunch at once and then reheat it for other meals. I like making mashed potato pancakes (which I'm pretty sure I make wrong) with my morning eggs.
Oh man, if you reheat these in the oven in a glass dish at around 350° for about 45 minutes or so, it will get this golden brown crust that is absolutely delicious. I highly recommend it. Actually, just thinking about it makes me want to make mashed potatoes tomorrow.
I usually make more potatoes than can fit in my kitchenaid bowl without making a mess. So, half of the potatoes cool off by the time I mash up the second half. If that happens, I just melt the butter and skip the cheese.
I don't recommend cutting your thumb while cutting potatoes. It makes cutting the rest of them very difficult. [VE]
I usually make up a bunch at once and then reheat it for other meals. I like making mashed potato pancakes (which I'm pretty sure I make wrong) with my morning eggs.
Oh man, if you reheat these in the oven in a glass dish at around 350° for about 45 minutes or so, it will get this golden brown crust that is absolutely delicious. I highly recommend it. Actually, just thinking about it makes me want to make mashed potatoes tomorrow.
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