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“Does the world need another mashed potato recipe?”
That was the question I asked myself as I pondered writing this post.
My conclusion?
Why yes, it certainly does.
I’ve eaten enough tasteless, pureed spuds at restaurants and potlucks to think a recipe with some handy tips is definitely warranted, not to mention I’m in the throes of recipe development anyway with my cookbook project, so what’s one more thing to do in the kitchen?(P.S. That’s also why I haven’t been as present here on the blog… Bear with me, there’s good stuff comin’!)
Are mashed potatoes difficult? Nope, not at all. However, there’s definitely a right way and a wrong way to do this potato thang. And I feel qualified to write this post because I’ve been a mashed potato connoisseur since childhood and have spent years eating them preparing for this very moment. So here we are.
If you grow your own potatoes, you know they are so amazingly delicious they deserve better than becoming a mealy mass of wallpaper paste in a bowl. We harvested close to 75 pounds out of the garden this year, and they are currently tucked away in the basem*nt to be used for all sorts of potato goodness over the next few months. It’s going to be tasty.
I think we can all agree instant mashed potatoes shouldn’t have ever been invented, right? No matter how much you try to dress them up with butter or cream or whatever, they’re just wrong. So wrong. They aren’t a substitute for the real deal by any stretch of the imagination, so let’s retire those little packets once and for all, shall we?
Good. I’m glad we’re on the same page there.Before we dive into the recipe, let’s chat technique for just a minute.
One of the very best tips I ever learned was to toss the potatoes back into the hot pot for a minute or two after you drain them. They’ll sizzle as the remaining water cooks off, and you’ll be left with fluffy, not waterlogged, potato cubes. It’s magic.
Also, the whole ricer thing. All the fancy potato recipes I’ve read recommend using a potato ricer instead of a masher. However, I don’t have a ricer and don’t really plan on getting on any time soon, so I just use my old antique masher with the faded wooden handle. I personally don’t mind a few lumps here and there (I just called them rustic potatoes. FYI– you can get away with anything if you call it rustic.)You could use a stand mixer as well, but I don’t like to dirty an extra bowl. Do avoid blenders or food processors, though. They tend to do funky things to the potato starch and you’ll be left with an odd gummy consistency.
Seasoning-wise, I flavor the boiling water with salt, garlic, and a bay leaf. And while most recipes call for milk or cream, I’ve found the tanginess of sour cream adds the perfect depth of flavor while keeping things creamy.
Oh and the peels? I almost always peel russets if I’m using them, as their skins are a bit tougher. However for Yukon Golds (my favorite masher, by the way), I scrub them well and leave the skins on for extra texture.
In summary? Heat after draining, skip the ricer, season well, and you’ll be eating the best mashed potatoes of your life.
Best Mashed Potatoes Recipe
Serves 6 to 8
Ingredients:
- 3 lbs russet or Yukon Gold potatoes, peeled and quartered
- 2 cloves garlic, peeled
- 1 tablespoon plus 1/2 teaspoon fine sea salt (I like this one)
- 1 bay leaf
- 3/4 cup sour cream (here’s how to make your own sour cream)
- 6 tablespoons unsalted butter (here’s how to make your own butter)
- 1/4 cup whole milk
- 1/4 teaspoon black pepper
- 1 bunch scallions, chopped (optional)
- Fresh thyme sprigs
Instructions:
Place the potato chunks, garlic, 1 tablespoon salt, and bay leaf in a pot and cover with water.
Bring to a boil and simmer for 20 to 25 minutes, or until the potatoes are tender.
Drain the potatoes and immediately place them back into the hot pot. Discard the bay leaf, then stir the potatoes for one to two minutes over low heat until the water cooks away and the potatoes are dry.
Add the sour cream, butter, milk, 1/2 teaspoon salt, and pepper.
Mash with potato masher until smooth. Taste and add more salt and pepper if needed. Garnish with scallions or fresh thyme leaves if you feel like it.
Homemade mashed potatoes are best if served immediately, although they can be reheated by placing the cold potatoes in a saucepan and adding a bit of milk. Stir over low heat and until warmed through. They’ll almost be as good as the day you made them.
Other Homestead Recipes to Serve with Your Potatoes:
- How to Roast a Pastured Turkey
- Easy Pan-Fried Pork Chops
- Slow Cooker Rotisserie Chicken
- Honey Pumpkin Pie
- Homemade Cranberry Sauce
The Best Mashed Potatoes
- Author: The Prairie Homestead
- Prep Time: 10 mins
- Cook Time: 25 mins
- Total Time: 35 mins
- Yield: 6 to 8 servings 1x
- Category: Side Dish
Ingredients
- 3 lbs russet or Yukon Gold potatoes, peeled and quartered
- 2 cloves garlic, peeled
- 1 tablespoon plus 1/2 teaspoon fine sea salt (I use this one)
- 1 bay leaf
- 3/4 cup sour cream
- 6 tablespoons unsalted butter
- 1/4 cup whole milk
- 1/4 teaspoon black pepper
Instructions
- Place the potato chunks, garlic, 1 tablespoon salt, and bay leaf in a stockpot and cover with water.
- Bring to a boil and simmer for 20 to 25 minutes, or until the potatoes are tender.
- Drain the potatoes and immediately place them back into the hot pot. Discard the bay leaf, then stir the potatoes for one to two minutes over low heat until the water cooks away and the potatoes are dry.
- Add the sour cream, butter, milk, 1/2 teaspoon salt, and pepper.
- Mash with potato masher until smooth. Serve immediately.
