Mashed Potatoes

What kind of potatoes should I use?

All kinds of potatoes are good for mashing; however, I've found that the smoothest and creamiest mashed potatoes come from Round White, "creamer" or "boiling" potatoes. If you want a heartier texture and something that's lighter on the budget, choose regular Russet or Long White potatoes (a.k.a. Idaho or Burbank). Round Red potatoes are my favorite, though, and they are especially yummy and eye-catching when you leave on the peals and throw in some crispy bits of bacon, chopped scallions and top them with cheddar cheese! Umm, Umm, Good!

How many potatoes do I need?

Select 2 medium-sized potatoes per adult and 1 per child. If your guest love mashed potatoes, this should give you just enough. If they aren't potato hogs, you may have a little left over--which is great, because then you can use them for breakfast using our Potato Cakes recipe, or use them for a topping for our delicious Shepherd's Pie recipe. In fact, why don't you just throw in a few extra just so you can be sure to have leftovers!

How do I cook the potatoes?

1. Wash the potatoes well--scrubbing with soap and hot water to remove any dirt particles (Remember, these were grown underground!)

2. Peal the potatoes (or leave the peals on to make your side dish more nutritious and textured.)

3. Cut the potatoes into cubes (about 3/4 - 1 inch).

4. Bring a large pot of water to boil and drop potato cubes into boiling water. Then you can dish out the extra water leaving enough to just cover the potatoes completely. (By dropping them into water that is already boiling, you minimize the chance that your potatoes will become too soggy.) Do NOT cover! (Starchy foods like potatoes and pasta will cause your water to boil over very quickly unless you leave a way for the steam to escape.)

5. The potatoes are done when they crumble easily between your spoon and the side of the wall.

6. Remove from heat and drain. (It's recommended that you leave about 1/4 cup of water in your potatoes to keep them moist. Also, this water can be saved and refrigerated to be used to make Potato Bread.)

7. Mash the potatoes while they are still hot! (Your mashed potatoes will be quite lumpy if you allow them to cool too long before mashing.)

8. While mashing or just before, add milk* and butter*. (About 1 T milk and 1 t butter or margarine per potato.) For example, for 6 medium potatoes, use 1/3 to 1/2 cup milk and 1/4 cup margarine or butter.

9. Add salt and pepper to taste. I rarely go by the recipe when adding salt to dishes like this that can be so easily taste-tested. I add about 1/2 of what they call for and then add more as I feel it's needed. So many of our dishes include too much salt and many recipes forget that other ingredients, such as broth, butter and sauces already have a high salt-content. So, go easy and add as necessary. (You can always add more, but it's impossible to take it out once it's in there!)

10. The potatoes should be smooth (unless you like lumps) and should be thick enough to form neat volcano shapes for the gravy.

11. Serve while still hot, if possible. In the meantime, keep them covered or they'll dry out.

Suggested Toppings:

Gravy
Chopped scallions
Bits of crispy bacon
Butter or margarine
Sour cream
Shredded cheese
Bits of fried ham or balogna

Nutritional Information:

1 serving of mashed potatoes contains approximately:

270 Calories (Calories from Fat 110); Fat 12g (Saturated 3g); Cholesterol 2mg; Sodium 420 mg; Carbohydrate 38g (Dietary Fiber 2g); Protein 4g


* Click to see possible substitutions.