Everybody seems to have their own favorite mashed potato recipe. Some boil them with the skin on, some boil them peeled but whole, some peel, cut and boil.
But the biggest question I find is not HOW they are cooked but what TYPE of potato to use.
I have found the plain old russet potato works best for me. I know they say russets are great for baking and making french fries, and Yukon Golds are the best for mashed potatoes.
However, I have used Russet potatoes every time and they haven’t let me down yet. So that’s what I’m sticking with. But I have a little secret in getting my mashed potatoes so creamy and seasoned just right!
What I do to get my potatoes really creamy and perfect is:
- I heat the milk and/or cream to at least room temperature if not a little warmer
- I use room temperature butter
- I HEAVILY salt the water the potatoes are being cooked in. This prevents OVER salting both as you’re adding the milk and butter and at the table with regular table salt
- I use a potato hand masher. A hand blender tends to overbeat the potatoes as well as leave lumps. The good old fashioned way is best.
- ONLY salt AFTER tasting, adding a very little each time. You can’t go back!
If you want to get really fancy and impress your family, try topping the potatoes with this out of this world Roasted Garlic Butter!!!
Recipe Source: HappilyUnprocessed.com
I used all organic ingredients when making this recipe, and hope you do too! 🙂