My crew loves mashed potatoes. In fact, they’re a staple around here for every major holiday. It’s also one of those dishes that if you didn’t watch your mother or grandmother make them, you may not know how they come to be.
Mashed potatoes are highly customizable and everyone likes them made their own way. You can use Russet potatoes to have light and airy mashed potatoes that behave well as a supporting actor to any main dish. You could use yellow golden potatoes for a rich, hearty mashed potato that will enhance any dish (this is our typical ‘go-to’ for mashed potatoes). You could use red potatoes, which behave very much like russets.
You can also use a wide variety of milk products to make the creamy consistency we love. We use buttermilk in ours, but I know my sisters will use milk or even heavy cream.
Mashed potatoes, delicious, comforting, hearty, just a great all around dish to enjoy!
Our Favorite Potato Dishes
Open Roast Beef Sandwiches
Using golden potatoes and buttermilk, these rich potatoes are a great bed for savory roast beef and gravy!
Sausage & Sauerkraut
Another family favorite with mashed potatoes is sausage and sauerkraut. Potatoes make the perfect bed for tart sauerkraut and kelbasa.
Easy Mashed Potatoes
Ingredients
- 5 pounds potatoes use whatever type of potato you prefer
- 2 sticks butter
- 1/2 cup buttermilk
- salt
- pepper
Instructions
- Skin your potatoes (skip this step if you'd like all the good-for-you nutrients found in potato skins)
- Chunk your pototaoes and place in a colander. Rinse the dirt and dust off your potatoes. Toss them into a large stock pot.
- Cover the potatoes with water and salt the water. Place over high heat, cover, and bring to a boil. Boil potatoes until soft (or your chosen consistency)
- Once potatoes are fork tender, strain off the water and return to the pan for mashing (you can also mash potatoes in your stand mixer with the paddle attachment). Drop both sticks of butter into the hot potatoes. You can allow the butter to melt a bit before mashing.
- Mash potatoes until most of the chunks are broken up. Sprinkle in the desired salt, pepper, and starting with 1/2 cup buttermilk. Whip the potato mixture again. Depending on your desired texture, add more buttermilk.
Notes
