We are on the verge of my favorite holiday and after giving it some thought it probably is no coincidence that Thanksgiving in particular is centered around feasting What lover of all things food wouldn’t find great allure in any occasion like that?! I’m not going to beat around the bush any longer with this post, but will get right to the meat of things. Or, in this case – the potato of things.
There are a couple of things about mashed potatoes that are, in my opinion, irrefutable truths.
- Mashed potatoes are among the consummate foods of comfort.
- Mashed potatoes are not just for holidays.
- Mashed potatoes are as as easy to make as they are to enjoy.
With those three brief statements, I am still surprised sometimes when I hear from some folks that they don’t know how to make mashed potatoes. This leads me to believe that they are construing something that is basic to the core and turning it into a complicated and drawn out task that results in culinary failure. With that in mind, let me just say that there are only a few things you need to make mashed potatoes:
- Sauce pan
- Wooden soon or something to stir and mash, like a table fork.
That’s it! You don’t need an electric mixer, you don’t need a particular type of potato (although many people have personal preferences based on taste and texture,) and you really don’t need any other special ingredients or equipment. Of course, these can be seasoned with whatever you want. Typical additives include salt, pepper and a little (or a lot of) butter. We’ve been known to add some sour cream, some heavy cream, and in this case some garlic to our mashed potatoes. Let your imagination do the tasting, then let your hands put it together. I’d love to know how you like your mashed potatoes! Happy eating to All and here’s hoping you are entering the holiday season with hungry appetites and grateful hearts. -Dan
Never Miss Another Platter Talk Recipe
Parsley Garlic Mashed Potatoes
- 2-3 lbs whole potatoes peeled.
- tap water
- 1/2 to 1 cup milk
- 2 cloves garlic crushed
- 1 tablespoon fresh parsley chopped
- salt and pepper to taste
- butter optional
Using a 4-6 quart sauce pan, fill with water till 3/4 full.
Place potatoes in water and bring to boil over high heat.
Reduce heat to low simmer, cover sauce pan and cook until potatoes are fork tender, about 20 minutes.
Drain water from pan and return to stove on low heat.
Add 1/4 cup of milk and begin to break up potatoes using a wooden spoon.
Continue to stir and mash while slowly adding additional milk to desired consistency.
Add garlic and parsley.
Season with salt, pepper and optional butter to taste.
Recipe NotesStarchy Russets are the most mildly flavored potatoes, but some people prefer more flavorful potatoes. If flavor matters to you just as much as texture, do this instead: Make your mashed potatoes with half Russets and half Yukon Golds for the best of both worlds. This blend will yield a nice potato flavor but still have a light, delicate texture.
Cut the potatoes into smaller pieces prior to boiling. This will reduce cooking time.