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Mashed Potatoes

November 2, 2010

By Kath Dedon

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My usual way to make Mashed Potatoes is to put the peeled and cooked potatoes through a potato ricer. Then I stir in milk and a bit of butter. The result is incredibly smooth mashed potatoes. I love them! (And so does Bob!)

Sometimes, though, I make a more rustic version of mashed potatoes – potatoes that have bits of the skin and lumps. It seemed the best way to make mashed potatoes with our home-grown crop. Bob harvested the last of our potatoes and there were just enough Yukon Golds to make 6 servings of Mashed Potatoes.

If the potatoes had all been the same size, I would have scrubbed them and boiled them whole. However, our babies were all different sizes; I cut them into pieces of similar size so they would cook more evenly.

The amount of milk and butter used are approximations. I don’t measure; I just put a bit in, mash, and add a bit more if needed. This time I used a bit of cream (about 2 tablespoons) along with the milk because I had it, but usually I just use milk.

The Mashed Potatoes were terrific! Fresh-from-the-garden potatoes have an “earthiness” that you don’t get from supermarket ones. I’m sure I’ll be making these again….with store-bought potatoes until we have a new crop next year.

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Mashed Potatoes

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(print the recipe)

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Leftover Mashed Potatoes reheat beautifully. Just add a bit of milk and reheat in a microwave oven or on the stove.

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Serves 6

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2 – 2½ pounds potatoes (Yukon Golds are great)

¼ – ½ cup milk (or part milk, part cream)

3 – 4 tablespoons butter (plus more for serving)

Salt

Pepper

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1. Scrub the potatoes well. If they’re all about the same size, leave them whole. If not, cut them into similar-size pieces.

2.    Put the potatoes in a pot. Cover with water and bring to a boil.

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Our home-grown Yukon Gold potatoes

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3.    When the water’s boiling stir in about 1 tablespoon of salt. Reduce the heat so the water is simmering. Cover and cook until done, about 15 – 25 minutes. (Timing will depend on the size of your potato pieces.)

4. When the potatoes are tender, drain the water out of the pot. Put the pot back on the burner for a minute or two to evaporate the rest of the water.

5. Mash them right in the pot with a potato masher. (I actually used a heavy wooden spoon, since I don’t have a potato masher.)

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My large wooden spoon, shown on a dinner plate for scale:

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6. After mashing them a bit, add some butter and milk. Start with the lower amounts; you can always add more later. Continue to mash, adding more milk and butter if needed, until done the way you like them.

7. Season with salt and pepper. Serve, offering extra butter at the table.

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Update 8/26/2016:  I have since received this OXO potato masher which I just love! It makes it incredibly easy to mash the potatoes right in the pot.

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7 Comments leave one →
  1. November 2, 2010 12:16 pm

    These look DELICIOUS.

  2. November 3, 2010 1:42 pm

    Isn’t it amazing how delicious a simple dish like mashed potatoes can taste? I love a more rustic mashed potato, so I would probably be love this recipe. Nothing sounds better than a big bowl of mashed potatoes with a bit of cheese on top! Thank you for sharing…and for your kind words on my own blog. They mean so much!

    • November 3, 2010 2:24 pm

      Thanks, Monet! Mashed potatoes are great comfort food.

      (And, by the way, I really enjoy reading your blog!)

  3. November 3, 2010 8:09 pm

    I prefer my mashed potatoes with some lumps. Otherwise, it reminds me of the dehydrated kind my mother used to make out of a box!

    • November 4, 2010 6:42 am

      That’s so funny, Judy! Years ago I bought dehydrated potatoes, but we only used them for a quick snack, not for a meal. That was back in the day when carbs were good and fat was bad.

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  1. Coconut Milk Mashed Potatoes | In the kitchen with Kath

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