Is there anybody out there who doesn’t like mashed potatoes? Aren’t they called a comfort food for good reason?
And yet, as simple as the concept of mashed potatoes is, it seems that everywhere you go to eat or buy them (to a restaurant, someone’s home, pre-packaged from the store) they end up tasting different. Why is that? The basic recipe consists of potatoes, butter, and milk or cream, and s/p. So how is it that no two recipes seem to taste the same?
The restaurant I used to work at had the best garlic-roasted mashed potatoes, ever. They made them with heated heavy whipping cream, real butter, and white pepper. They were so delicious.
Mine are not as good as that, as I don’t use roasted garlic, heavey cream, or white pepper. Still, I don’t think they are bad. Here’s my recipe:
4 large russet potatoes, baked and peeled
Approx 8 oz of half & half
I can’t believe it’s not butter (or a little real butter if I have it on hand)
After I peel the taters I just mash them in a bowl, add some ICBINB, and about 8 oz of half & half, and salt to taste. I think using milk or skim milk makes the mixture too thin. You really need a good amount of fat in mashed potatoes to make a decent dish.
I also make mashed sweet potatoes quite often, too. All I add to them is ICBINB, and that’s it. Sweet potatoes are supposed to be more nutritious than white potatoes, I think.
So what’s your recipe?