There can’t be anyone in the world who doesn’t like mashed potatoes. It’s one of those comfort foods that we crave. The taste just seems to spiral us back to childhood — the soothing feel of home in the days before you had a mortgage.
There’s so much more to mashed potatoes than would appear. If you want memorable mashed potatoes, you need to know the best potatoes to use — Yukon Gold makes the best mashed potatoes. The water content and buttery taste of these spuds make all the difference in the world. Yukon Gold will give you the creamiest potatoes ever.
Mashed Potato Recipes
- 8 potatoes (or 2 per person)
- 2/3 cup butter, melted
- ½ cup milk (or cream for richer potatoes), room temperature
- Salt and pepper to taste
Cut potatoes in small chunks, cover with salted water, and boil just until tender. Drain well (important) and immediately add the butter and milk. Mash with a food masher, using an up and down motion – do not stir, as your potatoes will end up like glue. Salt and pepper to taste. (To make sure all water is drained, put the pan of drained potatoes over medium heat for just a couple minutes prior to mashing to let any remaining liquid steam off – careful not to burn the potatoes.)
Garlic Mashed Potatoes
To the basic recipe, add garlic powder with the salt and pepper (or mince garlic cloves and sauté them in butter until done, then add).
Parmesan Mashed Potatoes
To the basic recipe, stir in a cup of shredded or shaved parmesan cheese after mashing.
Horseradish Mashed Potatoes
To the basic recipe, stir in a ¼ cup of drained horseradish after mashing.
Rosemary Mashed Potatoes
To the basic recipe, add 2 tsp. crushed rosemary.
Mashed Sweet Potatoes
Make the basic recipe using ½ white potatoes and ½ sweet potatoes.
Best Homemade Gravy Recipe
Ingredients for Best Homemade Gravy:
- 4 tablespoons butter
- 4 tablespoons flour
- 4 cups hot pan juices, strained and with as much fat removed as possible
Directions for making the Best Homemade Gravy:
In a large skillet, heat butter over medium heat until melted – but not burned. Add flour and whisk it until it’s well incorporated – important to cook at least 1 minute so the flour taste is absorbed – whisking continually. Add the hot pan juices and whisk until thick. If the pan juices are not seasoned, add salt, pepper, and rosemary to taste.
Other delicious potato recipes:
Best Cheesy Potato Recipe
Layered Potatoes and Cheese Recipe
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