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Creamy Mashed Potatoes

I can’t remember the last time we had mashed potatoes from a box. Just the thought of it brings to mind the empty feeling I get from any foods that are simply a semblance of real food. I know it’s convenient, economical and sometimes the only option for people, but perhaps if we looked to our grandparents and those before them and how not everything they made from scratch in their kitchens was difficult, messy and unworthy of our time.  In fact, a recipe for mashed potatoes is one of those things that you learn how to make once or twice and you’re good for life. Never be intimidated by the process of boiling, peeling and mixing- and there definitely is no need for fancy gadgets like the one I’ve used below- a simple hand masher will do the trick just as well. 

Here goes…

Maybe the most difficult part is peeling the potatoes. If that is too cumbersome, make it a rustic mashed potatoes dish and leave the peels on (just make sure you scrub the surfaces very clean before boiling). I also add a couple parsnips to the mix just because I like the added texture they give to the potatoes, but if you don’t have them or don’t want to use them, just leave them out altogether.

For 3-5 pounds of potatoes, I place peeled and quartered potatoes in a large Dutch oven of salted boiling water and cook on medium-high for about 30 minutes.

Simply stick a knife or fork into the potatoes to test their softness.

Drain immediately and let them cool a bit. 

*At this point, you can even leave them in the fridge, covered, overnight and work on the next part when you’re ready. The only difference here is that you should reheat the potatoes (i.e. in the microwave) before making additions and mixing it all together.

Next, either place the potatoes in a large bowl or in your stand mixer (you can do this in parts if you have a large amount here like I did. Add salt and pepper generously but if you’re also going to top with gravy, you may want to hold back a little on the salt.

Boiled Potatoes plus salt and pepper

Next add the sour cream. I use whole milk sour cream, just my preference as any other type makes the potatoes watery, in my opinion.

Add sour cream and butter

And the whole milk (for the same reason). I always warm up the milk because I don’t like cold milk in warm potatoes. Also add softened butter, unsalted so you can control the amount of salt overall.

add milk

Use the paddle attachment for the stand mixer if you’re using that appliance. 

use paddle attachment

With the stand mixer, you should be able to reach a desired consistency within 30 seconds on medium-high. Always be careful not to over mix, as the potatoes will become gluey.

Top with fresh or dried herbs and/or your favorite recipe for gravy

finished mashed potatoes pm

Now you can tweak, enjoy, and make it over and over again!

Creamy Mashed Potatoes
Serves 6
This classic American side dish isn't just for holidays; it's a great fall and winter staple that is even more delicious with the creamy additions in this recipe!
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Prep Time
20 min
Cook Time
35 min
Total Time
55 min
Prep Time
20 min
Cook Time
35 min
Total Time
55 min
Ingredients
  1. 5 pounds Yukon gold potatoes, peeled and quartered
  2. 2-4 parsnips, peeled and chopped (optional)
  3. Sea salt, to taste
  4. Freshly ground black pepper, to taste
  5. 3/4 cup whole milk
  6. 1/3 cup whole milk sour cream
  7. 2-4 tablespoons softened butter, unsalted
Instructions
  1. Peel potatoes and parsnips and cut into wedges.
  2. Bring a large Dutch oven of salted water to a boil.
  3. Boil potatoes with parsnips for about 30 minutes.
  4. Drain immediately and let cool.
  5. If keeping overnight, you’ll want to re-heat in the microwave.
  6. Warm the milk.
  7. In a stand mixer place the potatoes then add the milk, butter, sour cream and salt. Mix gently so as not to splash the ingredients around then slowly increase the speed.
  8. Serve immediately with desired gravy and extra black pepper and/or fresh or dried parsley.
My Halal Kitchen by Yvonne Maffei http://myhalalkitchen.com/

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5 thoughts on “Creamy Mashed Potatoes

  1. I really enjoyed reading the well structured, easy to understand instruction of making the creamy mashed potatoe and I am sure going to dash to the kitchen to make myself some. Please these parsnips are they same ones also known as sweet potatoes? Thank you.

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