Truly Delicious Weekday Mashed Potatoes
It’s September from @heyimseptember, I may be Teri’s kid, but I can assure you, these mashed potatoes are objectively the greatest thing on the planet.
I love these mashed potatoes with a burning passion, and I absolutely don’t wait for Thanksgiving to come around in order to make them, in fact, they are a bi-monthly staple for me, at least. Every time I make them, crowds essentially gather in hopes of leftovers, (I’m not kidding) so I often double or triple the recipe so I can share without missing out on getting enough for myself.
I’ve found that when I spice up my Marinated Onions by adding a little bit of balsamic, the marinated onion oil becomes a perfect drizzle for these delectable mashed potatoes. I absolutely love pairing them with my mom’s Green Beans, and her Everyday Roast Chicken Breast for weeknight eating, as well as short ribs for a special occasion. Heck, I just love having these in the fridge as a midday snack! If you’re looking for a mashed potato recipe, I can assure you this is the best one out there.
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Truly Delicious Weekday Mashed Potaotes
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Sides
- Method: Stovetop
- Diet: Gluten Free
Description
These pair perfectly with Marinated Onions. If you add Balsamic Vinegar to your Marinated Onions, the oil will also be delicious on top.
Ingredients
- 3 pounds Yukon Gold Potatoes, peeled and cut into quarters
- 1 tablespoon + 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 cup Whole milk
- 1 stick butter
Instructions
- Peel, cut and rinse the potatoes. Place in a large pot with 1 tablespoon of salt and cover them with cold water. Over high heat, bring the potatoes to a boil, then reduce heat to medium or medium low, partially cover and continue to cook for 20 minutes. When done, check with a fork to make sure they are tender, then drain in a colander and return to the pan.
- Meanwhile, in a small sauce pan over medium heat, combine the milk and butter, stirring to combine until the butter is melted, but not boiling.
- Mash the potatoes with the potato masher and slowly add the milk and butter mixture. Add the remaining 1 teaspoon of salt, the pepper and stir gently to combine. Finish off mixing with an electric mixer. Add more salt and pepper to taste.
Keywords: mashed potatoes
As the recipe suggest, these are truly delicious. I made these to go along with the spiced cauliflower and creamed spinach. It was such a fantastic pairing of sides that when timed right, came together relatively quickly though I tend to cook slowly and really take my time. I think the potato choice was surprising to me as I had always seen russet potatoes used. The Yukon Golds produced a very creamy product that was indeed tasty. I loved getting to use my hand mixer at the end to give a final whip which I thought was such a great touch. It definitely made a difference (please don’t skip). I plan to try whipping in some garlic confit next time just to try! Leftovers were turned into potato pancakes the next day by adding egg and a hot pan. Enjoy!
★★★★★
Thank you so much for this… I’m so glad you liked them. And I loved your suggestions