Mashed potatoes are yummy. Truly. I have spent years trying to make really amazing ones. When I grew up my mom made them with skim milk. They’re really not very good that way, not to mention not very healthy (use whole milk at a minimum!). But now I have good mashed potatoes, so I have to share.
Don’t be insulted by the very step-by-step directions. If you’re an amazing real foodie, you can just take the basic suggestions and run with it. If you’re new, though, this should hopefully help you to make truly awesome mashed potatoes!
If you don’t have cream, you can use whole milk. If you can’t do dairy, coconut milk and coconut oil work well too. Cream is best though if you can do it! So delicious and so healthy too (the fat helps the starch not to spike your blood sugar).
- 4 – 6 medium potatoes (peeled if desired)
- 4 tbsp. butter
- 1/2 to 1 cup heavy cream
- Salt and pepper to taste
Get your potatoes.
Wash them. You can peel them first if you want, but I never bother. Skins are good for you.
Chop the potatoes into large chunks.
Put the potatoes into a saucepan — mine fit nicely into a 2-quart. If yours are larger or you choose to do more, then use a 4-quart saucepan.
Next, fill the pot up with water and add about a teaspoon of sea salt.
Boil the potatoes on medium-high heat until soft. You can tell if you stick a fork or a knife into them.
Drain the potatoes. Mash the potatoes. I use a hand masher to do this.
Mash the potatoes completely.
Add the butter to the potatoes and let it melt.
Stir it together and add the cream, a little at a time, until it is smooth and creamy. Add sea salt and pepper to taste.
**This post has been entered in Gluten-Free Wednesdays at Gluten-Free Homemaker.**