I don’t like my mashed potatoes all smooth and well mixed. That’s not to say I like artificially lumpy mashed. Nay nay. I don’t use a mixer either, it seems like cheating a bit. I have a heavy potato masher and it’s a lovely therapeutic thing to give everything a solid thrashing.
This recipe is a bit of a staple. Many people have different mashed potato recipes, I’m sure they’re probably all right. This one isn’t healthy, really. Don’t expect weight watchers with this one. What you will get is a really tasty side, or snack, or a meal if you feel the way I do about potatoes.
I start with a decent quantity of potatoes, they can be red, Yukon gold, russet, whatever really. People will go on about how you can’t use this or that for proper mashed. I use a mix usually, you get the best of all worlds that way. That’s my theory at least. And whatever you do, don’t take the skins off. That’s for people who don’t like themselves. For this particular batch today, I used about 8 potatoes, roughly quartered. Put these in a pot of boiling water (nicely salted of course) for about 15-20 minutes. While those are boiling, put a few cloves of garlic on a sheet pan, drizzle with oil, and set to bake at about 375 degrees F. These will take about 15 minutes or so to bake up, they should be done at roughly the same time the potatoes come off the boil. Good timing then.
You don’t need much else for this recipe. Perhaps a half cup of milk, if you’d like to use cream (and why wouldn’t you) you can use a bit less. Two or three tablespoons of butter and a maybe some cheese if you’re feeling plucky. Mash it all up with your favorite mashing utensil. I use a sturdy potato masher. It’s a cheap thing. I don’t use a mixer, I think it makes potatoes a little glue-ish and over mixes them.
- 8 – 10 Potatoes of Varied Type
- 3 or 4 Cloves of Garlic
- 1 Teaspoon or More of Salt for Boiling Water
- 1 Teaspoon of Oil for Roasting Garlic
- 1/4 Cup of Cream or 1/2 cup of milk
- 3 Tablespoons of Butter
- 1/4 Cup of Cheese