Wednesday, November 24, 2010

Perfect Mashed Potatoes

I really love good mashed potatoes. But I really hate not-so-good mashed potatoes. I personally love creamy, whipped, homemade mashed potatoes. One thing I hate: lumps in my mashed potatoes. If your definition of good potatoes doesn’t fit into that description, perhaps you should stop reading this post! 

Perfect Mashed Potatoes
Time: 1 hour
Makes: 4-6 servings

2 large potatoes
1/8-1/4 cup milk, cream or half-and-half {using cream or half-and-half will give you thicker, slightly more flavorful potatoes} 
1/4 cup sour cream
2 Tbsp. butter
1/2 tsp. salt

First you must boil the potatoes. Scrub or peel them {I like some peel on my potatoes but it’s whatever you like} and cut them into small cubes. The smaller your cubes, the faster your potatoes will cook. Put the potatoes in a sauce pan and cover with an inch of water. Bring to a boil and cook for 30-40 minutes or until a fork inserted into a potato goes through easily. You want ‘em nice and soft. Drain the water off {you can save the water if you like to make pancakes or something with the potato water}. 
Mash the potatoes using some kind of masher. Mash ‘em up about as good as you can with that. 
Yes, I am aware that my "masher" isn't really a potato masher. Actually, to be honest, I don't know what it is really for.
Add the milk, sour cream, butter and salt and stir it around until well incorporated and the butter is melted. 
Use less milk if you prefer a stickier, stiffer mashed potato and more milk if you like them thinner.
Now use a hand mixer and whip the potatoes up for 3-4 minutes or until they are nice and fluffy. 
Voila! Perfect, non-lumpy mashed potatoes!


Jessichka said...

Thanks! I always have trouble with mashed potatoes and I'm supposed to take them to Thanksgiving dinner tomorrow, so this was just in time.

Lisa said...

This is the way we like our mashed potatoes too. We also like to add a little cream cheese.


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