Creamy, dreamy fluffy mashed potatoes – there is no better comfort food in the world. Seriously, starch and fat all folded into a billowy mountain of goodness just can’t be beat.
In fact, about a week ago, one of my Twitter friends bragged about being awesome at making smashed spuds. I couldn’t take that lying down and mentioned I was pretty damned awesome at making them too. Then another mashed potato fan joined the fray. It was probably the most animated conversation I’ve had on Twitter. Not sure what that says about me, but I do love me some mashed taters, so who cares?
We mused about having a contest but got stuck on how to compete in the virtual world. So, for those who are interested here’s my best recipe:
2 pounds whole Yukon gold potatoes
1 stick of butter
2 cloves of diced and lightly sauteed garlic
½ cup warmed half & half
½ cup sour cream
2 TBSP of mayo
Salt & pepper to taste
Peel and quarter potatoes and steam in steamer for approx 20 minutes until just tender.
In a saute pan, saute the garlic until golden, not brown or it will be bitter.
In a large bowl, add potatoes, sauteed garlic, butter, salt & pepper. Work the butter into the potatoes with a masher. Slowly fold in sour cream and mayo. A little more mashing to blend. Pour in warmed half & half, as you blend with hand mixer on low. Mix only long enough to create a fluffy mound. Don’t over mix or you’ll end up with a gelatinous mess. Sprinkle with paprika and serve hot.
For a mashed potato meal, add a ladle of chili for chili-mash
For a California flair, add shredded jack cheese and ripe avocado slices
For a classic American kick, add shredded sharp cheddar and real bacon bits – heat under broiler for a couple of minutes for a nice crusty top.
For Midwestern mashed potatoes, instead of gravy top them with creamed corn.
For dirty mashed potatoes leave the skins on.
If that isn’t enough for you, here are 50 mashed potatoes recipes to check out.
What’s your favorite smashed tater recipe? Feel free to share below in the comments.