Masterful Mashed Potatoes
Homemade mashed potatoes are never a bad thing. Never. I make some dangerous mashed potatoes that are not for people watching their waistline. I always make way more than I need because I know the kids will all have seconds--which isn't a bad thing if you are trying to fill up teenage boys. Boys burn those calories unlike the rest of us unfortunately.
There are a few tricks I've found to amazing mashed potatoes. I make sure I add cold sour cream and butter to my hot boiled potatoes when I mash them in the Kitchen Aide mixer. The cold and hot being whipped together makes them whip fluffier. If they are quite thick, I also add cream or half and half then whip again.
I also season them as I whip them so they don't need salt or pepper at the table. I don't like having to season things at the table in general. I do this with my vegetables as well. If I boil a vegetable as a side, I will drain them and place them back into the pan with butter and salt & pepper. Heat for a few moments and then plate. That way food comes to the table ready to be eaten and flavors are consistent.
You can make fun variations of these by adding roasted garlic, cheese, bacon, and/or green onion.
Today I am making mashed potatoes for a French Onion Pot Roast. It looks yummy!
Masterful Mashed Potatoes
2-3 pounds potatoes (about 6-7 large potatoes)
1/4 C butter
1/2 C Sour Cream
Salt and Pepper
Whole cream or half and half
In a large pot, bring a gallon of water and 2 tablespoons salt to a boil over high heat. Peel and dice potatoes and keep in cold water until ready to cook. (This can be done up to 4 hours in advance.) Add potatoes to boiling water and boil about 20 minutes, until soft. (It is better to overcook than to undercook.)
Drain potatoes well. I use my Kitchen Aide to whip my potatoes. If you want to do that you may place the potatoes in your bowl with the butter, sour cream, and salt and pepper and whip. Add cream or half and half if desired. (If not using a mixer, using an extruding masher or a ricer, mash hot potatoes until smooth. Mix in the butter, sour cream, and salt & pepper till incorporated. Add cream or half and half if desired.) When light and creamy, stop mixing immediately.
5-6 Servings