Mashed Potatoes

Side Dishes

Jan 26

Homemade Mashed Potatoes

I love a good potato dish, especially creamy flavorful mashed potatoes. You can pair potatoes with any main dish, fish, poultry, pork or beef. Adding a brown or cream gravy takes these potatoes to the next level. You can get really creative and use any type of potato, Russet, Yukon Gold, Vitelotte (purple potatoes) or New (red potatoes). For this recipe, I used Russet brown potatoes. Always make sure to wash your potatoes very well. Remember, they grow in the ground and can be very dirty and gritty. I peeled and washed 5 large potatoes. If you want more texture in your mashed potatoes, you could keep the skin on. Just make sure to wash them really well!

Do a rough chop on the potatoes. Make sure to cut them evenly so they can cook evenly. Add about 4-5 cups of water to cover the potatoes. Boil the potatoes for 15-20 minutes or until the potatoes are fork tender (soft enough to mash).

Once they are soft, add 3 tbsp of butter and mash along with the potatoes.

This is where the added flavor comes along…….sour cream!!!! Sour cream adds a tangy taste and creamy texture to the potatoes.

Add milk, salt, pepper and garlic salt. Whisk well and taste to make sure it is to your liking. Always add more spices if it is not seasoned well. Make sure to use a whisk, it allows the potatoes to have a creamy texture.