The ultimate comfort food, mashed potatoes remind me of the holidays, and getting together with the family. Every Thanksgiving, they are always one of my favorite dishes being served; I can’t help but have seconds of mashed potatoes, smothered in homemade gravy. Although they are elegant enough for those special occasions, they are also simple enough to accompany pretty much any meal.
My toddler absolutely loves them. In fact, they ended up being his go-to food when we went on a cruise and he was presented with lots of new foods that he either didn’t like, or didn’t want to try. The soon-to-be two year old, at the time, found comfort in something that reminded him of home.
Although mashed potatoes can readily be found in a box, homemade mashed potatoes are so much tastier. With something so easy to make, why wouldn’t you want to?
If you don’t think you’ll have time to make them when you need them, you can even make them ahead of time, covering them well and storing them in the refrigerator. You can then reheat them in the oven when you need them, adding in more milk or cream, if needed.
So, let’s get to it!
Ingredients:
1 lb. potatoes
⅓ cup butter
¼ cup cream
Milk (to desired texture)
Salt
Pepper and nutmeg (optional)
Procedure:
Step 1
Peel the potatoes, cut them into similar sized pieces, and place them into a saucepan.
Step 2
Cover them completely with water, and heat the saucepan over the stove, until the water is boiling.
Step 3
Simmer until they are soft enough to easily poke with a fork. You should be able to pull the potatoes apart if you try. If they don’t come apart, the potatoes aren’t ready yet. The amount of time will depend upon the size of your potato pieces, and the type of potato being used, but it will usually take between 15-30 minutes.
Step 4
Strain the water out, and place your potatoes in a bowl.
Step 5
Use a potato masher or beaters to mash the potatoes. To ensure that my mashed potatoes aren’t lumpy, I press the potatoes through a potato ricer first, but that isn't a necessary step. Not everybody has a potato ricer, after all.
Step 6
Cut your butter into small pieces, and add them, along with the cream, to the potatoes, blending all of the ingredients together.
Step 7
Add in small amounts of milk, mixing with each incorporation, until you get the desired consistency.
Step 8
Salt and pepper to taste. You can optionally also sprinkle a little ground nutmeg on top of your finished potatoes like they do at my favorite restaurant.
I do not like to boil my potatoes anymore. Much of the nutrients are absorbed into the water and thrown away. Back in the 1980s I got my first microwave and took a cooking class to understand how to use it. One of the recipes they taught me was how to make potatoes. I have used my microwave ever since. Many people use the microwave for baked potatoes, and never realize mashed potatoes are delicious in the microwave. Here is the recipe:
Peel and quarter your potatoes. Have your sizes as evenly sized as possible. Put into a microwavable mixing bowl and rinse with cold water. Put in microwave with a lid that has a small vented hole. I use my tupperware mixing bowl and put a small plate on top. Microwave on high for about 4-5 minutes (this is for 4-5 medium sized Idaho potatoes). Take lid off (careful steam comes out) stir potatoes and put lid back on and Microwave on high for another 3-4 potatoes.
The key now is to have milk or cream and butter ready right away or a seal will form on the potatoes causing lumps. You will need more milk/cream than with boiled potatoes as no water is absorbed. Put butter and milk in bowl immediately and mash with a potato masher or put through a ricer or like I do use your electric mixer to mash potatoes. Add salt and pepper to taste.
Microwaving gives them a whole new taste. My family will not eat them any other way!
Wow, Paula!
Those are terrific suggestions. We will have to try next time we’re making homemade mashes potatoes!
Thanks for the tip!
Renee