Creamy, buttery mashed potatoes…absolute perfection. Some may say it is silly to write this recipe, but I love taking something so simple and perfecting it or making it even better. One thing about mashed potatoes- they come from the heart. Let your heart lead you with the amount of butter and extras.
The short version: boil potatoes, mash, add butter, cream and salt. But let’s step back and start from the beginning.
Potatoes: You have many choices. My personal preference is Yukon Gold because they are creamy on their own and they have thin skins. I am also a fan of red skinned potatoes. They are a little more waxy, but will yield a nice consistency-and they have thin skins.
Peeling: Most people peel the potatoes. I actually detest peeling potatoes and that is one of the reasons I love the thin skinned varieties, the peeling incorporates well. In addition, everyone knows right away they are REAL potatoes. Also, things aren’t fancy at my house, a rustic mash is just fine.
Boiling: You will need a large pot and water. What you add next depends on your preferences. I usually add salt and 4-5 garlic cloves in my boiling water. It is not necessary, but I love the garlic mashed with the potatoes. Scrub the potatoes, cut into medium chunks and toss into the pot with water and anything else you choose. Boil until tender.
Draining: The potatoes need to be drained, and drained again. Water is your enemy at this point. After draining, I throw everything back in the pot I cooked in because it is still warm and mash away.
Mashing: If you want the silkiest, smoothest mash, you will need to use a ricer. I have a ricer that is decades old- I have never used it. Again, I don’t like to peel potatoes and I like my mash a little more rustic, so I use a regular potato masher. There are some definite no’s when it comes to mashing- no blenders, no mixers, no food processors. These appliances will turn your mash into glue very quickly.
Extras: What you have now is a blank slate so be creative. My daughter, Logan, loves “cheesy mashed potatoes” and they contain cream cheese, butter, sour cream, chives, garlic and cheddar cheese. I have to make these for her at least twice a year. On a normal night, I add in sour cream and salted butter and if needed, a splash of cream, half and half or milk (basically whatever I have on hand). Tonight we have some family coming for dinner so I am making a big batch of mash and I am going melt butter in a small pot and simmer for a few minutes with fresh rosemary. I will remove the rosemary and toss in the melted butter.
Salt and Pepper: Taste the mash and add salt as needed. I also love to top with freshly ground black pepper. And maybe a little pat of butter.
Container: I love to serve mashed potatoes in pottery or ceramic bowl. You can pour hot water into the bowl to heat it prior to adding the mash. Then add the mash. It stays warmer longer using this method.
Some may say a side shouldn’t determine the wine, however in this case I might disagree. This decadent, buttery mash would go wonderfully with a heavy, cab. A great, affordable cab is The Federalist from 2Sons Winery which is owned by the Terlato family. Be sure and open this cab 30 minutes to 1 hour prior to serving. And if you have a decanter on hand, I would highly recommend it. Bold reds need to breathe and it does enhance the flavor making it much smoother.
Mashed Potatoes
Smooth, creamy, buttery goodness...absolute perfection.
Ingredients
3lbs Yukon Gold potatoes
4-5 garlic cloves
1 stick of butter, melted
1-2 sprigs of fresh rosemary
1 cup sour cream
1/2-1 cup of dairy (cream, half and half or milk)
Kosher salt and freshly ground black pepper
Directions
Wash the potatoes and cut into medium chunks. Place potatoes and garlic in a large pot and cover with water. Boil until tender. Drain well. Mash. Melt the butter and simmer with the rosemary for a few minutes. Add all the ingredients and continue to mash.
Make this recipe your own. Add your favorites , the combinations are endless. The rosemary butter is also fabulous on a steak.
