Homemade Mashed Potatoes

I’m not going to lie, on a weeknight I have been known to make mashed potatoes from that little pouch. And I love them! But sometimes you need real authentic mashed potatoes with dinner. 

I sometimes make them with red skinned potatoes with the skins on and smash them and other times I use the russet potatoes and cream them. Cut your potatoes into even pieces so they cook together at the same time. 

I always boil my potatoes in chicken broth. To me it makes a difference in taste but not enough that someone will know if you don’t do this. Boil the potatoes until your fork easily slices into the potato piece and the piece of potato easily slices back off the fork. 

You can use a potato masher, ricer or your kitchen aid mixer. I would not suggest using a blender or anything with a motorized blade as you could end up getting a gummy result. 

Add your milk or cream, butter and mix until your desired consistency. Taste to see if you need more butter. Add salt, pepper, onion powder, parsley and paprika. I like to add paprika but it isn’t necessary, I just remember those TV dinners that had a sprinkle of paprika on the mashed potato and it always stuck with me. Maybe it’s more psychological or nostalgic than anything. You could even add minced fresh garlic if that would compliment whatever dish you’re serving these with. Now fold in the sour cream. I can’t explain what the sour cream does because I don’t like sour cream normally but it adds a smoothness and extra creamiest that’s takes them to a whole other level. 

Ingredients:

For Three Pounds of Potatoes

3lb bag of potatoes

2/3 stick of salted sweet cream butter

2 tablespoons of sour cream

1/4-1/3 cup of half and half or milk

salt, pepper, parsley, onion powder, paprika

Chicken Broth or Bouillon