Call me crazy but I have never liked white potatoes all that much.
Baked potatoes? I’ll pass.
French fries? Um, can I get an extra burger?
You get the idea.
Mashed potatoes are the exception. I can eat them up. Under one condition, though… that condition is that they were real mashed potatoes.
You see, my mother would make them on a rare occasion; however, you better believe they were perfect. My God-mother (whom I love dearly, she taught me how to make breakfast sandwiches in less than three minutes!) would make hers from a box. I would eat them but they were dry and lacked the richness of my mothers.
When I got married, we changed it up a bit. Instead of fluffy mashed potatoes that were perfect with gravy, we made fluffy mashed potatoes with garlic and no gravy needed. Here is how:
Start the water in a pot to medium-high and peel the potatoes.
Add potatoes to boiling water.
It’s the last part that is most important of course. For four potatoes, I add: 1/3 cup milk (or heavy cream, or half and half), 1/4 cup of butter, and seasonings to taste (including: salt, pepper, and garlic). Mash with masher, whip, or kitchen aid mixer. Enjoy!
- 4 Russet Potatoes, Peeled
- 1/3 cup half-and-half (or milk, or whipping cream)
- 1/4 cup butter
- Salt, Pepper, and Garlic to taste
- Boil water in a pot.
- Add potatoes, let boil for five to ten minutes, until tender.
- Drain water, pour potatoes into desired container.
- Add the remaining ingredients, mash.