Mashed potatoes are a staple side dish for many people. They are often served with Thanksgiving dinner, and they are also a popular dish to serve at potlucks. Mashed potatoes can be made in many different ways, but the most common way is to boil them in water or milk and then mash them with a potato masher or electric mixer.
Mashed potatoes recipe can be made from any type of potato, though russet potatoes are the most common type used for mashed potatoes. The mashed potatoes can be seasoned with butter, salt and pepper, garlic powder, onion powder or other spices. Some people like to add sour cream or milk to their mashed potatoes as well.
For very short recipe and some tips check out below web story
Creamy Russet Mashed Potatoes Recipe and Tips
I will be showing you guys how to make basic fluffy creamy mashed potatoes.
Here’s what you need to make in this mashed potatoes recipe. I am using russet potatoes, unsalted butter, heavy cream, I’m using some dried thyme and rosemary, onion powder, and salt for the potatoes, I have some chicken bouillon as well. Also some salt and pepper to season the potatoes.
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Using a potato peeler peel the potatoes and remove the skin. Now once you’re done peeling all of your potatoes you are going to wash the potatoes after quartering them to remove the starch from the potatoes. I like to give my potatoes about two to three rinses before I begin cooking. Before you start cooking make sure you pour the potato into the pot. Before the water starts boiling okay… do not add your potatoes to hot water or warm water. Make sure the water’s at room temperature then you can turn on your stove. That way your potatoes can cook evenly.
So now season the water I used chicken bouillon. Add some salt to it as well. Cover it and allow it to boil until the potatoes are forth tender. After the potatoes are cooked nicely. As you guys can see it’s supposed to look like once it’s done cooking it should be nice and forth tender and fluffy. As well once it’s done it shouldn’t be wet and you know mushy. You are going to drain the hot water out. To dry potatoes Drain and put potatoes into the strainer.
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Now till then start working on the cream. I like a mashed potato to taste heavy and fresh and you just have a nice flavor of rosemary and thyme in it. Add rosemary and thyme to the heavy cream. Let it simmer if you want you can even cover it just to make sure all that you know flavor stays in the heavy cream. You can cover it as well. Give it a little stir here on there and of course, you can use fresh thyme, and rosemary if you have some. This is about three minutes of simmering after it will smell so so amazingly good. After that strain the rosemary and thyme from the heavy cream. And we are ready to mash these potatoes. So as you can see potatoes are looking so nice and cooked and fluffy. I used a hand mixer to mix potatoes. You can use a potato ricer or you can use a potato masher. If you have one it all depends on how you like the texture of your mashed potatoes. Add the butter. I like it to be nice and buttery which is about a stick of butter. and also add the heavy cream gradually. I use my hand mixer I like its creamy and very nice and smooth texture. That’s why I use a hand mixer. As I said you can use a potato masher or potato ricer. After that, you have mashed potatoes nice and smooth.
Now season with garlic powder, salt, and pepper. If you want to be more garlicky you can add some mashed garlic to your heavy cream as you simmer your heavy cream. I do have a recipe for that one as well okay. So now you’re going to give that another mix just like that and make sure you taste it if you need any more butter, any more salt, any more pepper. At this point, we have our mashed potatoes nice and ready and ready to go. It looks nice and fluffy this is the way that I like my mashed potatoes. Add some melted butter on top with a little bit of dry parsley just to garnish.
This is how easy it is to make some homemade mashed potatoes. Let me know down below if you guys going to try for Thanksgiving and Christmas.
Creamy Delicious Russet Mashed Potatoes Recipe
Ingredients
- 4 russet potatoes
- 1 tbsp chicken bouillon
- 1 cup heavy cream
- 1 tbsp rosemary dried or fresh
- 1 tbsp thyme dried or fresh
- Salt and pepper to taste
- 1 stick unsalted butter
- 1 tbsp garlic powder
Instructions
- Take russet potatoes or gold potatoes
- Peel potatoes and quarter them. place them into a large pan in normal temperature water.
- Season the water I used chicken bouillon. Add salt. Seasoned it on medium heat. Cover the pan.
- Cooking time should be between twenty to twenty-five minutes.
- To dry potatoes Drain and put potatoes into the strainer.
- Add rosemary and thyme to the heavy cream. Let it simmer.
- Strain the rosemary and thyme from the heavy cream and add heavy cream into boiled potatoes to mix it well.
- Now season with garlic powder, salt, and pepper.
Notes
- Go with russet potatoes, gold potatoes don’t make very good mashed potatoes.
- Do not cut your potatoes into little pieces
- Another trick to make in good mashed potatoes is to start cooking the potatoes in cold water
Can we use oregano and chili flakes instead of parsley for garnishing on Mashed potatoes?
Yes
Can we just mash garlic n put it in instead of garlic powder in mashed potatoes?
The smart thing to do is mash the garlic that was boiled with the potatoes or use roasted garlic! Garlic powder don’t give as rich a taste compared to fresh garlic!
Everyone enjoys serving the classic cranberry sauce at their Christmas and Thanksgiving dinner menus. Here is a link to the steam canner in this Easy Canned Cranberry Sauce Recipe blog
