There really is no wrong way to make mashed potatoes, and there are thousand good ways to make them. Some peel the skins, some don’t. Some like them super creamy, some like them lumpy. Some like them piled with extra veggies and seasonings, some like them plain. Personally, I’m a peel on, super creamy, extra veggies (and cheese) kinda girl. If you aren’t my mashed potato twin, you can definitely customize to your preference.
Start with a sack of potatoes. Plan on about 1 1/2 potatoes per guest. Scrub them really well, and dice them up (the smaller they are, the faster they will soften). Rinse them well (until the water runs clear) to get the starch off. Put them in a pot and cover with water. Boil them until you can poke them through easily with a fork.
Now comes the fun part. What do you like in your potatoes? I start with a good dollop of butter and minced fresh or dried garlic. Use a potato masher to, you know, mash them to your preference. Add milk or cream and/or broth (add a little at a time so it doesn’t get too thin.) Here are some add in ideas, if you like them: carmelized onions, sauted peppers or mushrooms, bacon or sausage, green onions, dill, or chives. Top with cheddar cheese!
Bonus hack: Make your mashed potatoes up to 3-4 days before Thanksgiving and store them the fridge. An hour before go time, spread them out in a casserole dish, add toppings and cheese and warm in the oven until the cheese is melted and the peaks are brown. Yum!
Hearty Home Heritage 