my truest love
As a foodie, there’s a lot of foods I love, but mashed potatoes are the most loved of all. Because it is my one truest love, of course, I have spent a lot of time and many years making them, and perfecting them. That’s why I can confidently say this is the best, and the only mashed potatoes recipe you’ll ever need. Forget everyone else. Their mashed potatoes lack texture, heart, flavor, and oomph.
My mashed potatoes have oomph.
You’ll see what I mean.
They can stand alone, or be topped with the most delicious, succulent gravy. I’d recommend a gravy infused with slow-cooked meat like pot roast, whole chicken, or turkey. Of course, Thanksgiving is coming up soon, so I wanted to give you this recipe before it’s too late and you regret your choice of recipe this holiday season. Don’t worry, you came to the right place.
In case you were wondering, I have made these for Thanksgiving, and it was a trap. They were so loved, that now I am trapped and I must continue to make these for Thanksgiving forever until I die. But that’s okay, because I really don’t want to eat anyone else’s mashed potatoes now that I know how good these can be. Let’s begin.
how to make the only mashed potatoes you will ever need
This recipe begins with Red or Yukon Gold potatoes. Some of you might be stubborn, so let me say that again:
This recipe begins with Red or Yukon Gold potatoes. Don’t use Russet. Now you might be wondering, why? Russet potatoes are almost always half the cost. Of course they are, because they’re lacking in flavor and texture. They’re the Bart Simpson of potatoes. If you absolutely must use Russet potatoes, fine, but keep it to yourself.
Moving on. The next, most essential ingredient is a good quality butter. If it’s the holidays, I use Kerrygold Irish butter. If it’s a regular day, any salted butter will do, but it must be real, from the cow butter. Don’t use margarine, don’t convince yourself that earth balance is anything but margarine at triple the price, and don’t try being healthy by using olive oil or any other fat. Fat is good for you, butter is fine, and you must use butter for mashed potatoes.
Then, because butter is just not enough for the only mashed potatoes you’ll ever need, you will also need some form of cream. I’m Polish, so I LOVE sour cream. But if you’re sour cream averse, you can use regular heavy cream or even cream cheese. Don’t skip this ingredient, it will make or break your potatoes.
Finally, fresh herbs and seasonings will round out the dish. If you’re making this for the holidays, don’t skimp and roast yourself a whole head of garlic. If it’s just another regular mashed potato kinda day, garlic powder works just fine. Then finish it off with fresh herbs like parsley, chives, and/or dill. Parsley is the most universal flavor profile, but feel free to use the others if you know you like them.
Full Recipe
Mashed potatoes are a universal language with a rich tradition. As such, they should not be approached all willy-nilly. You can mess up mashed potatoes, but not on my watch. Are you ready to change your life and the lives of everyone at your dinner table?
The Only Mashed Potatoes Recipe You’ll Ever Need
Ingredients
- 3 lbs Yukon Gold or red potatoes unpeeled and cut into chunks
- 1 stick 1/2 cup real butter
- 4 oz cream cheese sour cream, or heavy cream
- 1/4 cup milk
- 1 head of roasted garlic or 1 tbsp garlic powder
- Salt and black pepper to taste
- Fresh parsley, chives, or dill for garnish
Instructions
- Start by washing and cutting the unpeeled Yukon Gold or red potatoes into evenly sized chunks. This ensures they cook uniformly.
- Place the potato chunks in a large pot, and add enough cold water to cover them. Season the water generously with salt. Then, bring the water to a boil over high heat.
- Reduce the heat to medium, and let the potatoes simmer for about 20-30 minutes or until they’re fork-tender.
- While the potatoes are cooking, prepare the roasted garlic. Cut the top off a head of garlic to expose the cloves. Drizzle it with a bit of olive oil, wrap it in aluminum foil, and roast it in the oven at 400°F (200°C) for 30-40 minutes or until the garlic is soft and golden. Alternatively, you can use 1 tbsp of garlic powder.
- Once the potatoes are fork-tender, drain them thoroughly.
- Return the drained potatoes to the pot and let them sit over low heat for about 1-2 minutes. This helps to evaporate any excess moisture and makes your mashed potatoes creamier.
- Now, add the real butter, cream of choice, milk, and roasted garlic (or garlic powder) to the potatoes. Season with salt and black pepper to taste.
- Mash the ingredients together until everything is well combined, and the potatoes are creamy and smooth. If the mixture is too thick, you can add a little more cream until you reach your desired consistency. Be sure not to overmix.
- Finally, transfer the creamy garlic mashed potatoes to a serving bowl and garnish with fresh parsley, chives, or dill.
Notes
Did you try this recipe? Please let me know how it turned out by liking this post or leaving a comment below! Tag @wisterianwoman on Instagram or use hashtag #wisterianwoman so we can share the recipe love!
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