Tuesday, January 10, 2017

Golden, Buttery Mashed Potatoes

This recipe for mashed potatoes was developed when we were "visiting" Russia during our homeschool world trip last semester. In looking around for Russian mashed potato recipes, I found two things I wanted to incorporate into my own mashed potatoes: spices in the cooking water and sour cream along with the butter and milk. Those two things give these mashed potatoes a nice depth of flavor, and this recipe has become my new "standard" mashed potato recipe.

Golden, Buttery Mashed Potatoes
Serves 8-10
  1. Peel the potatoes and chop them into ~1&1/2 inch chunks.  (I love my Rada vegetable peeler!) Put the potatoes in a 4-quart pot, cover with filtered water, and add a little sprinkle of salt.  
  2. Peel the garlic. Place the garlic and bay leaf into the pot.
  3. Bring the potatoes to a boil, then reduce the heat to maintain a simmer.
  4. Simmer the potatoes for 20-25 minutes, until they are soft enough that a fork easily pierces and breaks a potato chunk.
  5. Remove and discard the garlic and bay leaves from the cooking water. 
  6. Drain the potatoes. I prefer to just put a lid mostly on the pot and then pour out the water that way, rather than using a colander, since it allows a bit more moisture to stay with the potatoes.
  7. Cut the butter into a few chunks and add it to the potatoes. Allow the butter to melt. 
  8. Use a potato masher to mash the potatoes. I like to leave the potatoes just a tad-bit lumpy when I mash them.
  9. Add the sour cream, milk, and salt. Stir well to get everything combined.
  10. Serve and enjoy! These potatoes make a superb side dish for Beef Stroganoff Meatballs.


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