It wouldn’t be Thanksgiving with out mashed potatoes. The turkey is of course the star, but mashed potatoes play a quiet and important role of best supporting actor. I mean really, with out the mashed potatoes what would you make gravy volcanos with? What would those fully rolls or turkey be dipped in? With out those creamy potatoes, a Thanksgiving feast just wouldn’t be the same.
So today I’m going to show you have to make some bomb mashed potatoes. They are so easy! Really, it is hard to mess up mashed potatoes. With this base recipe you can add your own flavor to jazz it up or keep it simple to compliment the rest of the dinner.
Step 1: Decided How Much
The hardest part is deciding how much to fix?! Yesterday, Kadee shared a post with outlining the proportions of food to prepare per guest. I totally agree with her recommendation of 1 potato per person. When we fix Sunday dinners for a large group we do 1 potato per adult, 1 per 2 kids and then if we have a lot of hungry men present we might add in 1-2 extra.
This recipe is based with the guest list of 6 adults. My potatoes were also large baking potatoes, about the size of my hand. So 6 potatoes made plenty.
Step 2: Wash and Prepare
Potatoes come straight out of dusty fields and need a good washing. Take a scrub brush and scrub under running water. Next peel the potatoes, if you desire, and cut off any large ‘eyes’. When I’m in a hurry I leave the skins on. It’s easy and great nutrition too. There is not a big difference, just a matter of personal preference if you leave your skins on or off.
Step 3: Cut and boil
Cut potatoes in to chunks about 1 inch thick. Cutting them down helps reduce cook time. Bring a large pot of salted water to a boil and add potatoes. Boil until fork tender. 10-15 minutes. When done, remove from heat and drain all water.
Step 4: Season and Mash
For this particular step, I measured exactly who much I used for my 6 potatoes. But it is really hard for me to say exactly how much to use. When mashing potatoes, it is all about texture. I like to add in my butter, begin mixing and slowly add milk until I feel they are a smooth consistency but not too soft. A word of caution, always start off with a little and add as you go, you would rather have thick creamy potatoes then soupy potatoes.
Use a potatoes masher or my favorite.. a hand mixer! And best yet, do it right in your pot! Makes life so easy. Start on a low setting and mix up those potatoes while streaming your milk in.
Season with salt and a little pepper. I don’t add a lot of seasonings to my potatoes, primarily because I usually serve with gravy. If you are serving alone, please add in some cheddar cheese, garlic, chives, maybe a few bacon bites, or even a powder ranch dressing mix. So many options to make those potatoes flavorful and fun.
Step 5: Dish up
Scoop out those delicious potatoes in to a beautiful serving bowl. If your really going for a wow factor, drizzle a little melt butter over and add something green as a garnish… maybe a rosemary sprig or chives. If you were the one assigned to bring the potatoes to grandmas house, try scooping them into a casserole dish that can be placed in the oven to keep warm.
And don’t forget to enjoy!
- 6 large baking potatoes
- 5 Tbsp butter
- 1 C milk
- 1/2 sour cream
- Salt and Pepper
- Wash and peel potatoes
- Cut into 1 inch chunks.
- Bring a large pot of salted water to boil then add potatoes.
- Boil until fork tender.
- Drain water.
- Add in butter, sour cream and begin mixing on low speed with a hand mixer.
- Stream in milk until desired consistency is reached. About 1 cup of milk, but you might want more or less depending on the size of your potatoes.
- Season with salt and pepper to taste.
- Serve warm.
PRESSURE COOKER: Place potato chunks and 3 c water and 1 t salt in inner pot, set to vegetable setting. Cook 10 minutes natural release. Drain potatoes and continue to mash and prepare as directed.