Simple & Easy Buttered Mashed Potatoes

Mashed potatoes are an amazing side dish. Rather your vegetarian or carnivore this side will easily become a favorite. These potatoes are the perfect side for family dinners, Thanksgiving, Christmas, you name it! Its very easy to make this dish. The ingredients used are: kosher salt, black pepper, garlic powder, butter, sour cream, and potatoes of course.

What’s in the Mashed Potatoes?

These potatoes are simple to make and only require a few pantry items. The potatoes are doc up with black pepper, salt, butter, garlic powder, sour cream, and chives/or parsley. The basic seasonings salt and pepper are always needed at all times. The salt gives this dish the desired flavor. While the pepper adds the necessary heat. The trick to good mashed potatoes is to soak the potatoes in cold salty water for a few minutes before boiling. This process allows the gluey starch texture of the potatoes to be released. The salt is added to the water because just like pasta, potatoes absorb water. Adding the salt prevents the potatoes from becoming bland.

Everything Potatoes…

This recipe is all about the potatoes. Let’s briefly go over what types of potatoes are perfect for mashing. If you were thinking russet or golden Yukon potatoes. Congratulations that’s exactly the right kind of potatoes. Using potatoes like fingerling or Red Bliss give off an undesirable textures. These types of potatoes are waxy and low in starch. So, the potatoes will not break down so easily. Let alone absorb the richness of dairy products. Overall the outcome is gummy/gluey texture once mashed. Since, fluffy potatoes is the objective aim for either a combination of russet and Yukon golden potatoes. Or just use one of those potatoes.

Butter & Cream

The unsalted butter and sour cream (or heavy cream) play another major role to these potatoes. Both of these items create that creamy goodness texture the potatoes need. The secret with using dairy products in this recipe is room temperature. If adding the sour cream and butter directly from the refrigerate the texture as well as temperature will be different. Instead of working with the potatoes, cold dairy works against the potatoes. When using warm products the potatoes absorb the butter and cream much easier. With a smoother process, the outcome is creamier mashed potatoes.

Herbs

The finishing touches to this dish are fresh herbs such as parsley or chives. And a little sprinkle of garlic powder. The fresh herbs add some color to the dish. Of the two herbs listed, chives could elevate the potatoes. This herb has a delicate flavor of onion with a hint of garlic. If using chives, there’s no need to add garlic powder.

Items to add for Extra Flare

Below are ideas for a little extra flavor to the classic mashed potatoes:

• Huge fan of cheese? Add cheddar cheese to the mashed potatoes for a cheesy good time.
• Cutting down on carbs? Instead of potatoes, swap them out for cauliflower. This mash is lighter and still satisfying.
• Feeling adventurous? Try making deconstructed loaded potato. Once the potatoes are mashed topped it off with sour cream, chives, crisp bacon, and cheddar cheese.

Meal ideas with mashed potatoes would include filet mignon, chicken, meatloaf, etc. The list of meals are endless. But, if your interested in a filet mignon or lemon rosemary chicken, click on the bold names.

How to make Mashed Potatoes

Now its time to make the potatoes. Below are the instructions.

1. Peel and dice the potatoes, make sure to cut them all the same size. This allows an even cook on each piece of the potato.
2. Add the dice potatoes to a large pot. Next, fill the pot with cold water and 1-2 teaspoons of salt.
3. Cover the pot and bring to a boil over high heat. Allow to cook for roughly 15 minutes.
4. Drain the potatoes. Make sure the potatoes are fully dry. Then transfer to an electric stand mixer.
5. Whip the potatoes with the room temperature sour cream and butter. Be sure not to over whip or the potatoes will become gummy. Season as desired with salt and pepper.
6. Transfer the mashed potatoes to a serving dish. Sprinkle parsley/chives. Serve hot.