Not Your Grandma's Mashed Potatoes

I grew up with equating mashed potatoes to comfort food.  My mom loves mashed potatoes as do both of my daughters.  I am can take them or leave them.  I however, do believe they should be made tasty, creamy and wonderful if you are going to grace your plate with a fluffy white mound of goodness.

Not Your Grandma's Mashed Potatoes

5 lbs of red potatoes, not peeled and chopped into large chunks (you may use any kind of potatoes, I prefer red potatoes and not peeled.  You may peel your potatoes if you choose.  I find that peeled potatoes are starchier and sticky.)

Place chopped potatoes into a large kettle.  Cover with water.  Add 1 teaspoon of salt.  Cook on high until you can stick a fork into them without any resistance (this means they are done)

Drain the potatoes completely

Add following on top of cooked chopped potatoes

1/2 cup salted butter (no fake stuff)
1 cup heavy cream (you can use half and half, whole milk or evaporated milk will work in a pinch but not as good)
2-4 cloves of garlic, pressed (a clove is a single piece of a head of garlic)
pepper to taste
Lowery's seasoning to taste (or just salt again not as good but works in pinch)

Using your hand mixer beat the potatoes and above items until smooth and creamy.  If too thick add more heavy creamer.

Place a 1/4 cup of butter in top of potatoes to melt before serving.  You can also sprinkle with fresh chopped rosemary and Parmesan to add a little fun and taste.

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