Recipe

Killer Mashed Potatoes Recipe

Add Step-by-Step Photos	Chefjeb / All my dishes 1 year, 2 months ago Mashed potatoes are a comfort food that can dress up or kill a good meal. No powdered potatoes, please! Prep:10m Cook:20m Servings:10	Chefjeb
	yummy

Does this look good? Yeah! / Nope

Fans

jlophoenix

briee

ramlynrose

Ingredients

4 1/2 lbs red skin or Yukon Gold potatoes

1/2 stick butter

1 tsp granulated garlic or garlic powder

1/2 cup cream or half and half, warmed

pinch white pepper or, if you prefer, black.

salt

Directions

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!

Recent Gawkers

froggyju

jkamenko

shanky

tove50

carousel

buhnerba

blueeyes

shandalu

societyd

arminla

cvs

cybercal

Not quite what you're looking for? See more Side Dishes / Potato Dishes

Or see more just like this

Comments

chefjeb 1 year, 2 months ago said:
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.

barngoddess 1 year, 2 months ago said:
This sounds great---I'm already learning from you. Thanks!!!

chefmeow 1 year, 1 month ago said:
These do sound great. Will be making alongside your decadent salisbury stea. Thanks for sharing.

shandy 1 year ago said:
I make mashed potatoes pretty close to this, only I add 4 oz. of cream cheese.

chefjeb 1 year ago said:
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.

dixiejet 11 months, 3 weeks ago said:
This is the way I do my potatoes,too. And I agree: HOMEMADE mashed potatoes,NEVER powdered ! :oP

sweetwords 11 months, 2 weeks ago said:
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!

briee 7 months, 2 weeks ago 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!

jlophoenixrising 5 months ago said:
Wonderful mashed potatoes! Thank you!! Will def make again!

Add a Comment