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Mashed Potatoes

Thanksgiving is less than a week away, which is a story in itself as I have no idea where the year went. But I thought I would post a mashed potato recipe. As with most of my recipes it's not technically a recipe, it's more here are some things I put in a bowl, when the amounts are right it's really tasty. I honestly never measure anything when I make mashed potatoes so I wouldn't feel comfortable giving measurements. I'll try to guesstimate though.

First there are a few musts here, the first involves soaking the potatoes. Now soaking your potatoes is not good for them in the sense that it leaches out the majority of the good things out of them. But if you are making potatoes on Thanksgiving is health really that important. Now the potatoes can be peeled if you would like, but I like to have some skins. What I generally do is peel about 1/2 - 1/3 of the potatoes leaving the skins on the rest. Then I cut them into approximatly 1 inch to 1/2 inch cubes, put them in a large pot and cover them with water. Soak them like that overnight. Soaking them keeps them from getting starchy and sticky when you are mashing them.

Let the potatoes soak overnight, in the morning drain the water and cover them with fresh water. Stick them on the stove and bring them to a boil. Another tip that can be helpful, is to put a wooden spoon in the water, for some reason this helps keep the water from boiling over. I'm sure someone can give a reason for this, or maybe it's my imagination, but I swear this works. Depending on how many potatoes you have it can take a while to cook them, I cook until a fork slides in without any resistance, at that point you can drain them again.

Now here is where the fun starts, I add the following to my potatoes, one or two sticks of real butter, and approximately 1 to 2 cups of milk. Bring this to a boil in saucepan. Once the butter has melted then you add some fake mashed potatoes. Add enough of the powdered potatoes to get a consistency just runnier than you would want if you were serving them alone.

While you are waiting for the butter and milk to heat, you should be mashing the potatoes. I generally use a electric hand mixer as it will get you a more consistent texture. But if you like to have a bit of a rougher texture, you can use a hand masher. Once you have added the fake potatoes to the butter and milk, pour that into the mashed up potatoes and blend in. At this point you need to use your judgment, if they seem too thick you can add more milk, if they are too thin some additional fake potatoes may be necessary. Season as you like. I use Lawry's Seasoned Salt and pepper only. I find Lawry's really adds to the flavor, but of course you could use garlic, sea salt, or other seasoning as you feel fit. Once you have them seasoned how you want, they are ready to serve.

One last tip. If you have leftovers, don't put them in a tupperware container. Instead put the leftover mashed potatoes in a Zip Lock bag. Fill the bag with the amount you and you family would eat. Now when you heat them up, all you need to do is throw the bag into the microwave and knead the bag occasionally. You could also heat it in a pan of boiling water if you don't like using a microwave. Then once they are warm, just cut a corner out of the bag and squeeze. Easy and mess free.