I’m at it again.
I promise I’m posting yet another potato recipe for a good cause, other than they are simply beautiful and in-season right now.
It’s Thanksgiving Day in a mere 3 days and what’s a great Thanksgiving Day celebration without the huge bowl of creamy, buttery, rich mashed potatoes. One simply doesn’t do Thanksgiving without mashed potatoes. What else would we drown in warm homemade gravy?
Mashed potatoes seems like the easiest side dish in the world to make. Who really needs a recipe for mashed potatoes? Don’t you just cook and mash up potatoes?
Yes and No.
A few years ago, I finally moved past the boxed and frozen mashed potatoes in the store. How I ever passed those off as real I simply don’t know. With no boxes, packages, or instant flakes, I had to make my own mashed potatoes. Not hard, right? True. All you do is peel, boil, and mash a bunch of potatoes, but my first few (okay, more than a few) attempts were total failures. Sure, I had a bowl of mashed up potatoes, but the texture, the taste–yuck!
Failure is such a great teacher, particularly when you have to eat your failure. You quickly become motivated to perfect your recipes. Perfect is exactly what I did.
Today, I’m going to share with you my favorite recipe for mashed potatoes. These potatoes are fluffy, but hearty, creamy, and rich. One of the biggest tricks to making that perfect bowl of mashed potatoes is using the right potatoes. This recipe calls for red potatoes. They work the best, producing the best taste and texture, and best of all– no peeling necessary! Talk about simplicity.
Classic Mashed Potatoes
- 7 red potatoes no need to peel
- 1 tsp salt to taste
- 2 garlic cloves
- 1/4 cup sour cream
- 1/4 cup extra virgin olive oil
- 2 TB butter cubed
- 2 TB fresh chives
- 1 tsp black pepper to taste
- Place the potatoes and whole garlic cloves in a pot and add just enough water to cover the potatoes.
- Add 1 teaspoon salt to the water.
- Bring to a boil, then reduce. Cook until the potatoes are soft when pierced with a fork.
- Remove the potatoes and garlic from the water to a large bowl.
- To the potatoes and garlic, add: sour cream, butter, and olive oil.
- Mash the ingredients together.
- Add in the chives and stir to combine.
- Add the salt and pepper to taste.
- Serve warm.
- Freshly grated cheese and pastured bacon make wonderful toppings for these delicious potatoes too.
I even added chilli flakes , rock salt and ground black pepper … plus some Cremd Fraiche on side
I have always been a huge fan of potatoes. Whether baked, fried or mashed. But not once have I thought of adding sour cream to my mashed potatoes. I think its pure awesome-ness. I can’t wait to try this tomorrow for supper. Thanks for the recipe!
Hey Red, Thank you. Sour cream adds such great texture and flavor–enjoy!!
Is it ok to use minced garlic or garlic salt?!
Hey Abbie, Minced garlic will work great!
what happens to the garlic cloves? Do you use them after the potatoes are done cooking, or are they only used to flavor them while cooking in the pot?
Hey Erica, Yes, the garlic cloves become soft and get mashed with the potatoes, adding flavor to the potatoes.
How many servings does this recipe yield please?
Erica, It will yield around 6 side-dish servings.
Classic Mashed Potatoes http://t.co/4knkhdHU6t