Creamy Mashed Potatoes
Creamy Mashed Potatoes
Do you feel like your mashed potatoes are bland and lack flavor? Try this next time, add 1/2 a stick of unsalted butter, salt, fresh ground peppercorns, and either 2 cups of chicken broth, 2 cups of chicken stock, or 4 chicken bullion cubes to the water when you boil the potatoes before mashing. The chicken broth or stock is the secret to flavorful mashed potatoes. It just gives it that flavor boost it needs. When mashing the potatoes I prefer to hand mash the potatoes with a potato masher or pastry blender. The metal mashers work better than the plastic mashers do. I personally do not like to use a hand or stand mixer on my mashed potatoes because it is too easy to over mash them and it changes the texture. Also adding too much milk to your potatoes will result in a bad flavor and texture that won't resemble mashed potatoes at all. For extra pzazz add some parmesan cheese, cheddar, chives and sour cream, bacon pieces, parsley, or garlic.
Ingredients:
Peel, wash, and chop 10 russet potatoes into cubed shaped pieces. Place in a large pot and cover with only enough water to cover the potatoes. Then add 1/2 of the stick of butter, salt and pepper to your taste, and add either 2 cups of chicken broth, 2 cups of chicken stock, or 4 chicken bullion cubes. Bring to a boil and stir occasionally. Once it comes to a boil, cover with lid that is slightly cracked open so it doesn't boil over. Cook until the potatoes are tender enough to easily cut through with a fork. Then drain all the liquid out of the potatoes and place the potatoes into a bowl. Pour 1/4 cup of milk onto the cooked drained potatoes pieces, add the other 1/2 stick of butter, and more salt and pepper to taste. Use a hand potato masher or pastry blender and mash up the potatoes until the lumps are gone.
For extra pzazz add some parmesan cheese, cheddar, chives and sour cream, bacon pieces, parsley, or garlic.
recipe and photos by Julie Hodges (me)
Do you feel like your mashed potatoes are bland and lack flavor? Try this next time, add 1/2 a stick of unsalted butter, salt, fresh ground peppercorns, and either 2 cups of chicken broth, 2 cups of chicken stock, or 4 chicken bullion cubes to the water when you boil the potatoes before mashing. The chicken broth or stock is the secret to flavorful mashed potatoes. It just gives it that flavor boost it needs. When mashing the potatoes I prefer to hand mash the potatoes with a potato masher or pastry blender. The metal mashers work better than the plastic mashers do. I personally do not like to use a hand or stand mixer on my mashed potatoes because it is too easy to over mash them and it changes the texture. Also adding too much milk to your potatoes will result in a bad flavor and texture that won't resemble mashed potatoes at all. For extra pzazz add some parmesan cheese, cheddar, chives and sour cream, bacon pieces, parsley, or garlic.
Creamy Mashed Potatoes
recipe by Julie Hodges
Ingredients:
- 10 Russet potatoes peeled, washed, and cubed
- 2 cups of chicken broth, chicken stock, or chicken bullion cubes
- salt
- black pepper
- water enough to cover the potatoes
- 1/4 cup of milk (estimate)
- 1 stick of unsalted butter
Peel, wash, and chop 10 russet potatoes into cubed shaped pieces. Place in a large pot and cover with only enough water to cover the potatoes. Then add 1/2 of the stick of butter, salt and pepper to your taste, and add either 2 cups of chicken broth, 2 cups of chicken stock, or 4 chicken bullion cubes. Bring to a boil and stir occasionally. Once it comes to a boil, cover with lid that is slightly cracked open so it doesn't boil over. Cook until the potatoes are tender enough to easily cut through with a fork. Then drain all the liquid out of the potatoes and place the potatoes into a bowl. Pour 1/4 cup of milk onto the cooked drained potatoes pieces, add the other 1/2 stick of butter, and more salt and pepper to taste. Use a hand potato masher or pastry blender and mash up the potatoes until the lumps are gone.
For extra pzazz add some parmesan cheese, cheddar, chives and sour cream, bacon pieces, parsley, or garlic.
recipe and photos by Julie Hodges (me)
Comments
Post a Comment
feedback