Mashed Potatoes

I couldn’t believe that I hadn’t shared mashed potatoes on here. I make them regularly, and I am at the point where I don’t even have a detailed recipe. It is more of a “add a bit of this” with tasting required. It also depends on what dietary needs are happening.

So…here is what I do…

Directions for Mashed Potatoes

If using a masher or something similar to mash your potatoes, peel the potatoes most of the way. If using a ricer, you can skip that step.

Wash the potatoes and cut them into even pieces; nothing super small, but you want them to cook evenly. Put the potato pieces in a pot with enough cold water to cover the top by about an inch. Add salt to the water, and if desired, you can add some sliced garlic cloves. Cover the pot and bring to a boil, then reduce to a simmer and cook the potatoes until tender when poked with a knife. This usually takes 15-20 minutes. Drain the potatoes, but reserve about 3/4 cup of the water.

If mashing with a ricer, then use it now and rice them into the empty pot. If making the potatoes vegan, you can add some of the potato water to the potatoes. Otherwise, you can add a bit of milk. I usually start by adding about 1/4 cup of the liquid for a few cups of mashed potatoes. You can always add more. At this point, I also add pepper, garlic powder, and a bit of Smart Balance as a butter substitute. Start mashing with a masher, or stir together with the riced potatoes. Taste the potatoes…if too dry, add more liquid, if not rich enough then add more butter. You can also add more seasoning, including chopped green onions, chives, rosemary, etc. at this point. I also have added horseradish and liked it.

If needed, you can warm the potatoes again in the pot before serving, but make sure you stir so they don’t start to burn or dry out too much.

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