This comfort food staple is easy to make and easy to eat!
Mashed potatoes are the ultimate comfort food. It’s such a simple dish, but that’s what’s so great about it. Who doesn’t love piling a heaping mound on their plate? Mashed potatoes are synonymous with holidays and family gatherings filled with roasted chicken and turkey. I’m getting hungry just thinking about it.
My mashed potatoes aren’t exactly revolutionary, but they certainly get the job done. The russet potatoes act as a catalyst point for the garlic, salted butter, and cream. If you’re like me, you’re dipping everything else that’s on your plate into this mountain of fluffy goodness. Will the taste wow you with complexity? No. But it will wow you with its simplicity. However, if you’d like something with more flavor and texture, this sweet mashed potato recipe is a great place to start.
Are mashed Potatoes Healthy?
Well, considering my recipe calls for butter, cream, and starchy potatoes, I don’t know if I’d qualify this recipe as “healthy.” However, the potatoes themselves are surprisingly nutritious. Potatoes like Yukon Gold and russet are rich in fiber and minerals. You’ll find all sorts of good stuff, including magnesium, zinc, phosphorus, and iron. But if you want to reduce the amount of animal fat in this dish, you could easily replace the butter and cream with your favorite vegan alternatives.
To Skin or Not to Skin
While my recipe calls for you to peel the skin of your potatoes, you don’t necessarily have to. It depends on which potato you choose to use. The skin on Russet potatoes is thick and tough, so I’d recommend peeling them. However, Yukon Gold potatoes have a thinner skin, so you could easily keep the skin on. What’s more, the skin contains B vitamins, minerals, and fiber. Overall, the skin adds a great texture to the mashed potatoes, but it’s really up to you.
INGREDIENTS
- 4 pounds potatoes russet or Yukon gold
- 3 cloves garlic optional
- 1/3 cup salted butter melted
- 1 cup milk or cream
- Salt to taste
- Pepper to taste
INSTRUCTIONS
Prepare
Peel and quarter the potatoes, then soak them in cold salted water.
Cook
Boil the potatoes with garlic until tender, then drain.
Heat
Warm the milk separately, ensuring it’s ready for mashing.
Mash
Combine potatoes with butter and milk, mashing to creamy perfection.
Season
Add salt and pepper to taste, then serve the mashed potatoes hot.
Serve
Garnish as desired.
Devour!
FAQs & Tips
After finishing the recipe, store the mashed potatoes in an airtight container. They’ll last in your fridge for up to 5 days. You can also freeze the potatoes in a casserole dish, but it can be a hassle to reheat.
Yes! Their texture is somewhat similar to Yukon Gold potatoes, so that’s an easy swap. While the skin is a tad thicker in red potatoes, it’s not as thick as in russets, so you could leave the skin on if you’d like. It’s up to you!
You could! However, be sure to peel the skin on both potatoes to maintain some consistency with the texture.
The recipe also suggests that you can use milk, but half and half is a great in-between option if you still want a creamier taste. Go for it!
Serving Suggestions
Serve these mashed potatoes with your favorite protein. You can’t go wrong with a roasted whole chicken or turkey. But if you’d prefer something less grandiose, this instant pot steak recipe is both simple and delicious. My air-fried chicken thighs would also make a delicious addition to these mashed potatoes. What do you like to eat with your mashed potatoes? Tell me in the comment section below!
Ingredients
- 4 pounds potatoes russet or Yukon gold
- 3 cloves garlic optional
- 1/3 cup salted butter melted
- 1 cup milk or cream
- Salt to taste
- Pepper to taste
Instructions
- Peel and quarter the potatoes, then place them in a large pot of cold salted water.
- If desired, add the garlic cloves to the pot. Bring the water to a boil and cook the potatoes uncovered for about 15 minutes or until they are fork-tender. Drain the potatoes well.
- While the potatoes are draining, gently heat the milk on the stovetop or in the microwave until it is warm but not boiling.
- Return the drained potatoes to the pot. Add the melted butter and start mashing the potatoes. Gradually pour in the warm milk, continuing to mash until you reach the desired creamy consistency.
- Season the mashed potatoes with salt and pepper to taste. Serve them hot and enjoy the comfort of this classic side dish.
- DEVOUR!
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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