This mashed potatoes recipe is simple to make, and very tasty to eat. With such basic essentials as russet and yukon potatoes, cloud-like texture forming additions of butter and cream, and adventurous ways to kick it up a notch or two like parsnips, roasted garlic and even wasabi powder, this mashed potatoes recipe has it all.
Make a quick batch of mashed potatoes at your next dinner party, at this years Thanksgiving and Christmas meals, or just as a side dish to you regular weeknight dinner.
Step 1: Ingredients
I suggest about 1 potato per serving, depending on size. I made 6 servings, therefore I used:
For more texture, stick with russet or yukon potatoes.
- 6 potatoes of three different varieties - yukon, red, and russet.
Can substitute sour cream, lite sour cream, milk or lowfat milk
- 1 large parsnip (opt.)
- 1 cup heavy cream.
Can use less butter
- 1/2 cup salted butter (typically 1 whole stick)
- Salt and pepper to taste
- Other seasonings could include finely chopped chives or scallions, roasted garlic, crumbled bacon (bacon is, after all, a seasoning), Italian parsley, Parmesan cheese, or my favorite, wasabi powder.
- Large boiling pot
- Small saucepan
- Measuring cup
- Potato masher