Ingredients

How to make it

  • Wash and scrub potatoes.
  • Eye and partially peel and cut into 1 1/2 inch pieces. Pieces should be unform size. (option, leave all skin on or fully peel)
  • Season water with salt and garlic and simmer. Do not boil
  • when potatoes are fork tender (do not overcook, this will develop starch and result in gummy potatoes) reserve one cup potato water and then drain in collendar.
  • Place butter in potatoes, season with pinch of white pepper or black pepper and mash with potato masher. Add warmed cream slowly until desired consistency is reached. If you use it all and If more liquid is needed, add reserved potato water.
  • Variations: You may add chives or roasted garlic or if gravy is not being used, add grated cheese. Some prefer white pepper others black. If using white, remember a little goes a long way. It's just food, experiment and enjoy!

Reviews & Comments 15

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  • mommyluvs2cook 4 months ago
    Pointsevenout's IMI review Killer Mashed Potatoes
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  • mommyluvs2cook 4 months ago
    Pleclare's IMI review Killer Mashed Potatoes
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  • pleclare 3 years ago
    Made these for dinner the other night..delicious. Won't make mashed potatoes any other way...
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  • jackie202 3 years ago
    exactly how i make my homemade mashed tatoes =]
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    " It was excellent "
    pointsevenout ate it and said...
    A great recipe. I can't believe I ate the whole thing.
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    " It was excellent "
    sunnee2000 ate it and said...
    Oh, Wow! These are perfect!!

    Sunnee
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    " It was excellent "
    jlophoenixrising ate it and said...
    Wonderful mashed potatoes! Thank you!! Will def make again!
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    " It was excellent "
    briee ate it and said...
    this recipe was wonderful-- that's coming from an irish girl! i used it as a base and altered it to include cranberries (for a competition w/ my husband). so i boiled the potatoes with half cranberry juice and half salted water with a half a bag of cranberries. then i mashed with the ingredients you offer, as well as my homemade cranberry sauce. they were wonderful! sweet and savory. thank you!
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  • sweetwords 7 years ago
    Wouldn't you know I married into the potato heretic family - they like the boxed kind, period. I'll sneak your recipe in on 'em one day!
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  • dixiejet 7 years ago
    This is the way I do my potatoes,too. And I agree: HOMEMADE mashed potatoes,NEVER powdered ! :oP
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  • chefjeb 7 years ago
    Yield: A friend messaged that she could never figure out how many potatoes to use.
    Here is a guide: Numbers are rounded.
    4.5 lbs yields 12 servings, 5 oz each.
    2.3 yields 6 servings, about 5 oz each
    1.2 yields 3 servings, 5 oz each.
    Rule of thumb: Allow 1/2 pound per 7 oz serving.

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  • shandy 7 years ago
    I make mashed potatoes pretty close to this, only I add 4 oz. of cream cheese.
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  • chefmeow 7 years ago
    These do sound great. Will be making alongside your decadent salisbury stea. Thanks for sharing.
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  • barngoddess 7 years ago
    This sounds great---I'm already learning from you. Thanks!!!
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  • chefjeb 7 years ago
    Idaho or russet potatoes can also be used, but I think they are better suited for baking and other dishes. There is also the great debate about mashing vs. whipping or ricing. As a professional chef, I sometimes because of volume had to whip the potatoes in a mixer, but I never liked that process. It incorporates too much air. Potatoes with gravy need density. And a few lumps are okay. These are smashed potatoes and are great. Ricing is okay, but I still prefer mashing and that means up and down, up and down, not stir , stir, stir. Some think mashing develops the starch and makes them gummy. Don't overcook teh potatos and don't over-mash. The trick is not to overdo either. With the cream and butter incorporated, they are both dense and creamy and that's what smashed or mashed potatoes should be.
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