It blows my mind when my family tells me that as a small kiddo (we are talking the ages of maybe 2-3) I didn’t like mashed potatoes. Like, seriously… WHAT was wrong with me. I never turn my nose up at a starch or carb. Evidence of which is on my hips.
Anyways, my mom made the BEST mashed potatoes. When she died, I vowed to figure out how she did it and replicate it. Some days, I get it just right while others, I am left wondering what I did differently. Cooking is sort of magical and even if you have a recipe, you are using your imagination to add a little more salt there or an herb as a garnish over here. It’s… fun! Thanksgiving cooking… it scares me. I am so afraid of disappointing people so I stick to my lane and I am always responsible for mashed potatoes.
Everyone has their own recipe for mashers. And in all honesty, all of them are really good. Some people add a hint of lemon or garlic while others keep the skins on or use a medley of different potatoes. Without further ado, here are my tips and tricks and recipe for mashed potatoes!
Things To Consider:
Mix it up! A lot of people I know are married to the idea that you can only use one kind of potato for mashed potatoes. My friends, this is simply not true! I love to use a medley of red, gold, AND russet.
Watch the water! One of the biggest mashed potatoes fails happens because the potatoes boil too long. Stand at attention and check your potatoes every few minutes once they’ve started really boiling. Set a timer on that smart phone if you need to… just don’t get lost and start thumbing through Facebook or Instagram because then you will really forget to check on the coveted Thanksgiving side dish.
Once they are perfectly boiled and you are mixing them together, do me a favor. DO NOT OVER MIX. That’s when the texture gets all goopy instead of whipped.
Ingredients:
4 Medium Russet (or baking) potatoes
3 Medium Yukon Gold potatoes
3 Medium red potatoes
*Mix up the medley however you want, just know you want around 5 pounds of potatoes total
8 Tablespoons of butter
1 cup of milk
Salt (I use Johnny’s Seasoning Salt because my mom did but you can also use something like Lawry’s or plain ole’ regular salt)
Pepper
Electric mixer of your choosing
Instructions:
Peel and cut the potatoes up into even sized pieces. Mine are usually about an inch thick.
Put the potatoes into your pot that you will be using for boiling.
Fill the pot with cold water until the water sits about an inch or so above the potatoes.
Throw some salt in your pot- about a tablespoon or a tablespoon and a half.
Turn the heat on high and start boiling.
Once you get a good rolling boil going turn the heat down just a smidge to keep the boil consistent.
Here is where it gets tricky, but you HAVE to watch your potatoes. In theory, your mashed potatoes should be done in about 12-15 minutes. But they might be done as soon as 10 minutes or take longer than 15 minutes. Every stove top is a little different… so watch them. The test for me is being able to take my wooden spatula and cut a potato piece in half… that shows they are soft enough.
Once your potatoes are soft enough, drain the water. Transfer your potatoes to whatever bowl you will be using for mixing.
Drop your butter in and let it melt within the hot potatoes. Also, at this stage, season with salt and pepper.
Start mixing! Once they are almost to your desired fluffy goodness point, slowly add the milk (you may not use all of it) and finish mixing.
Adjust salt and pepper to taste!
Then eat and eat and eat and don’t let anybody make you feel bad about it.
Happy Thanksgiving, friends!
The Salty Exchange 