I bet you are saying to yourself, really Suzanne, a recipe for mashed potatoes. Yes, that’s exactly what this is. Creamy and smooth or chunky, with or without the skin, simple or flavored its your call, I don’t know anyone that doesn’t love them. A vehicle to hold gravy or to stick your peas to your fork. Mashed potatoes are a beloved side dish enjoyed by so many, and are anything but boring. Here’s how:

Mashed potatoes basic recipe

serves 4-6 depending on serving size

8 potatoes medium size (I like to use 7 Yukon gold (the best) with one russet) peeled and cut into pieces

1 stick salted butter at room temperature

1/2 c sour cream

salt and pepper to taste

Peel and cut potatoes into approximately the same size chunks. Place the potatoes in a large pot and cover with cold water, rinse and add fresh water. Add some salt and bring to a boil, cook until potatoes are fork tender. Drain and mash using your preferred tool. Add butter, sour cream and season to taste with salt and pepper. NOTE: NEVER use a blender or food processor, potatoes will become sticky, gummy and like glue. An electric hand held mixer is ok but I prefer the tools in the above photo.

If you want to be a little adventurous, heat approximately 1/2 – 1 c) heavy cream, milk or half and half (instead of the sour cream), with 2 cloves of garlic (smashed not chopped and you don’t have to remove skin), a few sprigs of thyme and infuse the cream. Remove the garlic and thyme and add to the potatoes starting with 1/2 c adding more if needed to reach the desired consistency. Garnish with chopped chives. You can also add some grated parmesan cheese along with the butter and sour cream or cream. Confit garlic smashed in with the potatoes is another delicious option, the possibilities are almost endless.

Another important note regarding choice of potato, for best results don’t use waxy potatoes like new or red. Yukon gold or russet are excellent choices for a fluffy smooth mash.

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