MASHED POTATOES

5/13/20 Mashed

Nothing beats a warm bowl of homemade mashed potatoes. You don’t need to spend a lot of time in the kitchen either. The basic mashed potatoes recipe is cut, peel, boil and mash. The little tricks to make your potatoes stand out are in the additions.

You can mash potatoes with a fork, a potato masher makes it easier and an electric blender really speeds things up.

You may not realize it but there are several kinds of potatoes and some are better than other for mashing. Yukon, Russet and White potatoes are my top picks for mashing.

Directions:

First, wash your potatoes thoroughly to remove dirt and debris, rinse them in cold water.

Next, peel and slice your potatoes into large slices, about 1 ½ inches thick. Some cook them with the peel on, some without.

Add potatoes to your pot of water make sure they are covered by at least an inch. It will help your potatoes cook faster if you pre-salt the water. Cook 20-25 minutes or until tender (they will cook faster in a covered pot). Drain.

Mash potatoes in a bowl, adding in small amounts of butter and milk or cream (be careful not to go overboard with the milk, your potatoes will get soupy). Salt to taste. Other spices that you may wish to try include; pepper, garlic, ranch dressing,

You can top the potatoes with all kinds of tasty treats. Gravy, of course, butter and sour cream, chives, cheese, bacon

Some people like to mix vegetables in with the mashed potatoes; broccoli and corn are some suggestions.

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