How to Make the Most Smashing Mashed Potatoes

I love potato everything; they are the one vegetable that are delicious in every form. I also love Thanksgiving dinners. You can probably guess what my favorite dish is (okay… it’s a tie between pumpkin pie and mashed potatoes…) but today I’m going to show you all how I make the most delish mashed potatoes. If you don’t want to look at the pictures/videos, I have included an abbreviated version of the instructions at the bottom. Enjoy 🙂

Here is what you’ll need:

  • potatoes (duhh!) any kind will do, but I prefer baby red potatoes since they are smaller and easier to boil and smash. I used two bags for this recipe which were 3lbs each. So 6lbs total.
  • Salt
  • Pepper
  • Butter (2 sticks of unsalted butter)
  • 1/2 Cup of Heavy whipping cream (Whole milk also works)
  • 4 Garlic cloves*
  • Rosemary*
  • Scallions*

*These are items that are not NECESSARY but are there to add a burst of flavor if you choose to have that 🙂

Step 1: Put a large pot to boil on the stove. I typically fill it halfway with water and add/remove water after I put the potatoes in. Next, add a pinch of salt to the water. I like to do this salt bae style.

Salt Bae GIF - Salt Bae Salty GIFs

Step 2: Rinse potatoes. If you prefer no skins in your mashed potatoes, a trick I learned is to slice the skin of the potato at the halfway mark all around prior to boiling. That way when they are done boiling you can just slip them off the ends.(see video after step 4!) I prefer my skins on in the mashed potatoes so I won’t be doing that, but I have included some “example potatoes” for this tip hehe. In my opinion, skins add to the flavor and texture, but this is all preferential.

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Step 3: Add the potatoes to the boiling water. Also, add a few cloves of garlic. By adding this in with the boiling potatoes, the garlic flavor will subtly infuse into the skin of the potatoes and the garlic will become soft too to be able to smash into potatoes for that extra flavor. Again, this step is optional if you don’t like or have garlic! After adding, cover the pot and wait about 20-25 minutes for potatoes boil until soft. You can test this by using a fork to pierce the potatoes.

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Step 4: Drain the potatoes. If you want to remove the skins you can do so. Here is a video of how that would look if you used the skin slicing technique I mentioned earlier! :

 

Step 5: Smash! And add all of the other ingredients. I like to add butter first, followed by the seasoning (salt, pepper, rosemary), and then the heavy cream/milk to determine how much I want. I say half – whole cup because it depends on how firm or creamy you want your mashed potatoes! Make sure you taste test, because thats how you will know how much seasoning to put in. This is often why I get so full while cooking… hehe

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Step 6: Put it all in into a beautiful serving dish. If you are saving it for later, put it into a dish that can be warmed easily in the microwave or oven. Before serving, slice up some scallions to make it look beautiful, and tadaaa! You have just made the most smashing mashed potatoes! Your friends, families, and their tummies will thank you. 😀

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Abbreviated Recipe for the Most Smashing Mashed Potatoes:

Ingredients:

  • potatoes (duhh!) any kind will do, but I prefer baby red potatoes since they are smaller and easier to boil and smash. I used two bags which were 3lbs each. So 6lbs total.
  • Salt
  • Pepper
  • Butter
  • Heavy whipping cream (Whole milk also works)
  • 4 Garlic cloves*
  • Rosemary*
  • Scallions*

*These are items that are not NECESSARY but are there to add a burst of flavor if you choose to have that 🙂

Step 1: Boil potatoes and garlic on high. Add a pinch of salt and cover pot. Wait about 20-30 minutes until potatoes are soft. Test by using a fork.

Step 2: After they are soft, drain water and it is up to you whether you want to remove or keep skins (check above for a tip to use prior to boiling if you want to remove the skins) Now smash those potatoes!

Step 3: Combine all other ingredients that you prefer! You must add butter, salt, pepper, and heavy whipping cream or whole milk to complete a decent mashed potatoes (in my recipe I say 1/2 – 1 cup because it depends on how creamy you like the consistency). For extra flavor, the garlic cloves will have already been in there, and you can add rosemary for flavor. Season the mashed potatoes to your taste. This is why I always get full cooking…

Step 4: Put into a serving dish (if you are warming later, then preferably one that can go in the oven or microwave). Before serving, slice scallions for the top for dressing. And tadaaaaa, you have just made the most smashing mashed potatoes! Your friends, families, and their tummies will thank you.

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Hi, I'm the founder of The PhDream. I'm a second year docoral student who wasn't satisfied with sititng behind a desk and doing research. While my research may have an indirect impact, I wanted to engage with the community and provide a platform to discuss neglected and sensitive issues in minority communities. Along with that, I try to stay sane in my program by stress baking, glamming up even when I'm down, and sharing my dad-joke captions on the gram -- if only that creativity could translate into my research... Anyways, I'm always looking for contributors, collaborations, and people to eat my zelicious creations, so don't hesitate to reach out or follow me @ZuniJilani :)

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