When I was little I hated, with a capitol H, hated, mashed potatoes. Yes, crazy I know! I have since learned the error of my ways and love them, though please, keep the gravy AWAY from my potatoes. As a child I was very gullible and my mother always used a hand held electric mixer to beat the potatoes, well I came into the kitchen and she offered me one of the beaters saying it was icing for a cake she was making. No child would ever suspect their mother of such deception…I took the first lick and immediately knew I had been fooled!
Now a days I gladly will lick the beater…the bowl…the spoon, whatever I can get my hands on. The recipe below is my basic mashed potato recipe, some days when I’m feeling adventurous I’ll add some garlic powder and sour cream, or some rosemary or thyme, the beauty of mashed potatoes is they are really versatile and easy to adapt to the rest of your meal.
Mashed Potatoes: serves 6 (approx 3/4C per serving)
2lbs Red Potatoes – Cubed
Salt & Pepper
I am a big fan of leaving the skins on my potatoes, but if you prefer skin free go ahead and peel the potatoes. Cut into equal size cubes and place in an ice water bath to remove any excess starch. Remove from the ice water and place in a pot, cover with water, add some salt and bring the pot up to a boil. Cook until the potatoes are fork tender, drain and place in a stand mixer, or a bowl that you can use a hand held mixer or potato masher.
Add the butter, milk, salt & pepper and mash away – in my stand mixer it only takes about a minute tops. Be careful to not over mix the potatoes or they will turn gummy. I like to taste test the potatoes about half way through the mixing so I can add more seasoning without mashing too much if necessary.
Serve & Enjoy!
WW: 5 Points Plus / serving