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:

6 potatoes of three different varieties - yukon, red, and russet.

_{For more texture, stick with russet or yukon potatoes.}

1 large parsnip (opt.)
1 cup heavy cream.

_{Can substitute sour cream, lite sour cream, milk or lowfat milk}

1/2 cup salted butter (typically 1 whole stick)

_{Can use less butter}

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.

TOOLS

Large boiling pot
Small saucepan
Measuring cup
Colander
Potato masher

Step 2: Clean 'em and Chop E'm

Peel or thoroughly clean potatoes and parsnip
Cut pieces into similar size chunks so they will cook evenly. 1 1/2" - 2" is good.

Step 3: Cook 'em Up

Fill a large pot with enough water to cover the potatoes.
Add salt to water (opt)
Add potatoes and parsnip to water
Heat over high until boiling
Reduce to simmer
Cook, covered, for 15-20 minutes, until tender enough to easily stab with a fork
Remove from heat and drain in colander