How to Make Homemade Mashed Potatoes

Here’s to another boxed recipe that I discovered is simple to make as an adult: homemade mashed potatoes! The most time consuming aspect of mashed potatoes is peeling the actual potatoes and that’s pretty much as difficult as this recipe gets!

I use Yukon gold or yellow potatoes for my homemade mashed potatoes because they lend the creamiest texture. I am also not super picky when it comes to peeling, because I like the skins on and the skins of these potatoes are generally very thin. So, you can also save some time in peeling.

Now don’t get me wrong on the boxed mashed potatoes. I love the flaked kind. They are as simple as boiling water and got me through mono in college when that was pretty much the only thing I ate for a solid week. Thank you for your service flakes potatoes, but college is over. Now it’s time to grow up and make these homemade mashed potatoes which are still easy to make, but much better than those dehydrated flakes.

Serves 4 – 6

Tools:

A good ole fashion potato masher. I actually find that this simple tool comes in handy for a lot more than just potatoes! It works wonders on guacamole!

Ingredients:

6 large Yukon gold or Yellow potatoes, peeled and chopped

1 teaspoon of salt

2 cloves of roasted garlic (optional)

2 tablespoons of butter

1/4 cup of sour cream

Instructions:

1. Add potatoes to a large stock pot and cover with water. Bring to a boil and then simmer for 30 minutes.
2. Drain the potatoes and return them to the pot. Add butter, salt, garlic, and sour cream and mash those babies up until they reach your desired consistency. If you like a thinner mashed potato, add a tablespoon or so of milk until they look right to you. Mashed potatoes are very subjective IMO.

And that’s it! Sure, it takes a little time to peel and simmer the potatoes, but you can do something else while those potatoes get their hot bath, like make my salmon with champagne garlic cream sauce or salmon artichoke piccata for the ultimate date night dinner!