These mashed potatoes are not skinny by any means. These are the indulgent mashed potatoes that I’m always asked to bring to family gatherings or put on the table when friends come over for a down home dinner. They are buttery….yes, there’s a whole pound of butter in there….a cross between creamy with just a few tiny pieces of potato to satisfy those who love a few lumps or two in their mash and seasoned to perfection. These are indeed mashed, but then they are whipped to result in that perfect texture.
Growing up my mom and my grandmother made mashed potatoes from scratch, but they not only mashed them a bit, they would pull out the hand mixer. They would mix together all of those wonderful, indulgent ingredients until everything was just right. For years I always thought that’s how everyone made “mashed” potatoes. It wasn’t until much later that I learned about instant potatoes. I’m not knocking instant potatoes in any way. I myself have made them and there are some pretty tasty ones out there. But there is something comforting about the process of making them from scratch, not to mention the taste. It always makes me think of my mom and my grandmother in the kitchen. It’s one of my favorite side dishes, ok not just as a side. I could grab a spoon and a bowl full and I’d be happy with that as my main meal.
Because they are so indulgent, and yes a little more time consuming, I don’t make them as often and, well, maybe because my hubby is not a mashed potato lover. I still shake my head in wonderment as to how someone can not like mashed potatoes? That being said, with Thanksgiving behind us and the holidays nearing, he knows I have been and will be making and eating my share of these. I better get out my stretchy pants. So with spoon or fork in hand…which ever you prefer…. here is how you can make these utterly delicious mashed potatoes.
On a side note, I know when I mention pulling out the hand mixer for the potatoes, some will gasp and some might be a tad appalled. It is true, if you over mix them, they will turn rather glutenous, but I promise, if you take care these will be a winner for you as well.
*3 lb or more potatoes; I like to use russet; peeled and cut into cubes.
*1 Tbsp. salt for the cooking water + more to taste in the potatoes
*pepper to taste
*1/2 to 1 lb of good quality butter
*1 to 2 cups evaporated milk; warmed; I start out with a cup and add more if needed
*fresh or dried parsley
Place the potatoes in a large pot.
Fill with water until the potatoes are covered and add the 1 Tbsp. of salt.
Bring to a boil, then cover and simmer until the potatoes are fork tender.
I learned the hard way that if they are not drained of all the cooking water, you do not get a nice consistency in the end.
On a side note, no, there is nothing wrong with your eyes, the potatoes were still steaming when I dumped them into the colander and kept blurring up the picture.
Place the potatoes into a large, mixer proof bowl and add salt and pepper.
Add in some of the butter and with a potato masher, begin mashing the potatoes.
Slowly add in some of the milk about 1/4 of a cup and continue mashing until most of the larger chunks are broken down.
With a hand mixer set on one of the lower speeds, begin to incorporate the butter and the milk.
Start adding in more butter, salt and pepper. Slowly add in more milk until you get the texture that you want. Do not pour in all of the milk at once or you may end up with potato soup. Yes, I have done that as well. Keep tasting and adding more butter, salt and pepper until the taste is to your liking. Sprinkle in the parsley and mix just enough to blend it into the potatoes. Be careful not to over mix. Once I reach the desired texture, I bring out the wooden spoon to stir in more butter, salt or pepper if needed.
Serve warm and Enjoy!