Anytime Mashed Potatoes
A classic, anytime-dish, and a must-have for Thanksgiving, mashed potatoes are the perfect comfort food. This is a basic, darn good version, but you can create your own signature dish by adding roasted garlic, other root vegetables, and of course, more butter and cheese!
Serves: 4 - 6
- 2 pounds potatoes (butterballs or russets)
- ⅓ cup butter (or more), room temperature
- ½ cup heavy cream, warmed
- salt and pepper to taste
- chives or parsley for garnish (optional)
Farmers To You Ingredients:
- potatoes, heavy cream, herbs, butter
Other Fresh and Pantry Ingredients:
- salt and pepper
- Peel potatoes (or not) and cut into small chunks, approximately all the same size. Place in a soup pot and just cover with cold water. Bring to a boil. Add a generous teaspoonful of salt.
- Cook, over medium heat, for about 15 minutes or until tender (a knife should be able to easily penetrate the potatoes’ flesh).
- Place a colander over a large pot or bowl. Pour potatoes into colander and thoroughly drain. (Retain cooking water for making a future soup stock.)
- Return potatoes to pan and shake them over low heat for half a minute or less to remove any excess moisture.
- While potatoes are still hot, either mash quickly through a ricer or food mill or use an electric mixer. Do not over mix as potatoes can become gluey!
- Using a wooden spoon, add room-temperature butter, a few chunks at a time and heated cream. Stir until smooth. Season with salt and pepper and garnish with chives or parsley, if desired.
- Serve immediately or, if necessary, re-warm in a double boiler over simmering water.
- *Note: Try other variations like adding roasted and mashed garlic or other root vegetables like parsnips or rutabagas. If you’re feeling like going all out, fold in extra fat like more butter, cream cheese, and/or sour cream. Yum.