This mashed potatoes recipe is simple to make, and very tasty to eat. With such basic essentials as russet and yukon potatoes, cloud-like texture forming additions of butter and cream, and adventurous ways to kick it up a notch or two like parsnips, roasted garlic and even wasabi powder, this mashed potatoes recipe has it all.
Make a quick batch of mashed potatoes at your next dinner party, at this years Thanksgiving and Christmas meals, or just as a side dish to you regular weeknight dinner.
Step 1: Ingredients
- 6 potatoes of three different varieties - yukon, red, and russet.
- 1 large parsnip (opt.)
- 1 cup heavy cream.
- 1/2 cup salted butter (typically 1 whole stick)
- Salt and pepper to taste
- Other seasonings could include finely chopped chives or scallions, roasted garlic, crumbled bacon (bacon is, after all, a seasoning), Italian parsley, Parmesan cheese, or my favorite, wasabi powder.
- Large boiling pot
- Small saucepan
- Measuring cup
- Potato masher
Step 2: Clean 'em and Chop E'm
- Peel or thoroughly clean potatoes and parsnip
- Cut pieces into similar size chunks so they will cook evenly. 1 1/2" - 2" is good.
Step 3: Cook 'em Up
- Fill a large pot with enough water to cover the potatoes.
- Add salt to water (opt)
- Add potatoes and parsnip to water
- Heat over high until boiling
- Reduce to simmer
- Cook, covered, for 15-20 minutes, until tender enough to easily stab with a fork
- Remove from heat and drain in colander
Step 4: Warm Cream and Butter
- In a small saucepot, heat 1 cup cream (or sour cream, or milk) and 1/2 cup butter over low heat until melted
Step 5: Smash Potatoes
- Mash up potatoes (and parsnip)
- Add cream mixture and additional seasonings
- Mash some more - but not too much! That part is up to you.
- Season to taste.
Step 6: Eat 'em Up!
Yum! Mashed potatoes!
So easy and sooooo goooood.