Nana's Perfect Mashed Potatoes
Perfect Everyday Mashed Potatoes are perfectly buttery and creamy with the ideal texture and flavor with a special ingredient added to give a little something extra. The perfect side dish that is easy enough to make any night of the week and delicious enough for a special occasion. With make-ahead instructions, these are the ultimate weekday mashed potatoes!
Growing up, I looked forward to mashed potatoes and corn (pretty much more than any other weekday meal). For a long time, my mom had a meal plan, and we had the same thing each weeknight, and on the weekend she would switch things up. If I were really lucky, we would be having mashed potatoes and corn with something (I really only cared about the taters and corn).
My mom could whip up the fluffiest, most tasty mashed potatoes you could find anywhere. It really never mattered what else was for dinner, once she pulled out the potatoes I was on cloud nine. She could peel a whole potato with a paring knife and only remove the skin. Me? I need a carefully crafted vegetable peeler. LOL
This many years later, I still love mashed potatoes and my mom's recipe has long been with me and is still my favorite way to make everyday potatoes. Now, don't get me wrong... I love the heck out of these Best Ever Mashed Potatoes, and they are the only potatoes I serve on special occasions, but on a regular day and even when I am looking for comfort food it is Mom's potatoes that I crave.
It all starts with peeled Yukon gold potatoes, of course, Mom used Russets. I love Yukon gold, though, they taste better if you ask me, so that is a great place to start. After the taters are boiled until fork tender mom would whip the daylights out of her potatoes adding milk, butter, and salt as she went.
I have my own way; I like to mash the butter into the taters with a potato masher which leaves the perfect size little chunks for you. Then add the milk, salt, pepper and a touch of garlic.
I love garlic in my potatoes. Mash them until they are the right consistency for you. There is no wrong here, just whatever you prefer.
I go ahead and taste them and see if they are just perfect. Just a little taste will do, or you can use a shovel if that suits you better. I won't tell. Either way, you are going to love 'em!
Enjoy!
With love from our Simple Kitchen to yours.
RECIPE AT THE BOTTOM
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Best Ever Slow Cooker Creamed Corn recipe doesn't get much easier. Simply toss 6 ingredients into the slow cooker or crockpot, and a few hours later you have the silkiest, creamiest most divine creamed corn you have ever eaten
The Best Ever Oven Roasted Corn is prepped and ready to go in the oven in just 10 minutes. This recipe is so simple you will be making it all year long! Easy to cook ahead and take with you. Awesome served warm or room temperature.
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Nana's Perfect Everyday Mashed Potatoes
SERVES 6 | ACTIVE TIME 20 Min | TOTAL TIME 40 Min
3 pounds Yukon gold or Russet potatoes, peeled and cut into bite size pieces
1/4 cup (1/2 stick) unsalted butter
1/2 cup milk
2 teaspoons kosher salt (to taste)
1/2 teaspoon garlic powder
black pepper (to taste)
Place the potatoes into a large pot, and cover with salted water. Cover and bring to a boil over medium-high heat. Reduce heat to medium and cook until fork tender (meaning they break apart when you put a fork into a potato), approximately 15 minutes.
Drain water. Return the potatoes to the pot. Turn heat to high, and allow the potatoes to dry for about 30 seconds. Turn off the heat.
Add butter. Begin mashing the potatoes with a potato masher. Mash until butter is melted. Add milk, and remaining ingredients. Mash ingredients together until potatoes are your desired consistency.
Serve and enjoy!
COOK'S NOTE: I prefer my potatoes a little chunky, but mash until you like them. If you prefer them extra fluffy, you can use an electric mixer on about half power for about 2 minutes. Then stir and scrape down the sides and then mix for another minute.
To make ahead: Prepare ahead and refrigerate. Place in slow cooker on low temperature the day you wish to serve 2-4 hours before hand. Add 1/2 cup milk and stir. Cover and stir occasionally.
SERVES 6 | ACTIVE TIME 20 Min | TOTAL TIME 40 Min
3 pounds Yukon gold or Russet potatoes, peeled and cut into bite size pieces
1/4 cup (1/2 stick) unsalted butter
1/2 cup milk
2 teaspoons kosher salt (to taste)
1/2 teaspoon garlic powder
black pepper (to taste)
Place the potatoes into a large pot, and cover with salted water. Cover and bring to a boil over medium-high heat. Reduce heat to medium and cook until fork tender (meaning they break apart when you put a fork into a potato), approximately 15 minutes.
Drain water. Return the potatoes to the pot. Turn heat to high, and allow the potatoes to dry for about 30 seconds. Turn off the heat.
Add butter. Begin mashing the potatoes with a potato masher. Mash until butter is melted. Add milk, and remaining ingredients. Mash ingredients together until potatoes are your desired consistency.
Serve and enjoy!
COOK'S NOTE: I prefer my potatoes a little chunky, but mash until you like them. If you prefer them extra fluffy, you can use an electric mixer on about half power for about 2 minutes. Then stir and scrape down the sides and then mix for another minute.
To make ahead: Prepare ahead and refrigerate. Place in slow cooker on low temperature the day you wish to serve 2-4 hours before hand. Add 1/2 cup milk and stir. Cover and stir occasionally.
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