Wednesday, November 5, 2014

Whipped Mashed Potatoes

Today is one of my favorites. Yep, mashed potatoes. This (and milkshakes) is my go-to comfort food. But, you have to make them just right to be delicious and after a ton of trial and error, I have finally discovered the magic needed to make the best mashed potatoes around. Let me introduce you to my friend, heavy whipping cream. It might not be diet friendly, but ya'll it makes any recipe taste like heaven. And that's no exception for this recipe. 

One of the best parts about mashed potatoes is its diversity to be paired with just about anything. Use it as the base for a creamed sauce or to scoop up your vegetables. Mashed potatoes are also a kid favorite, so these will be sure to please the entire family at meal time! 

**This recipe doesn't have specific ingredient measurements, so add everything slowly because you can't take away, but you can always add (thanks for that advice Mama).

  • What You'll Need
    • Golden potatoes
    • Stick butter
    • Milk (skim milk)
    • Heavy whipping cream
    • Salt and pepper to taste

  • What You'll Do
    • Peel and dice the potatoes. I dice my potatoes quite small so that they cook faster and because it helps to get smooth mashed potatoes
    • Boil the potatoes until tender in a large pot. Add salt. Then drain.
    • Put the cooked potatoes in a large mixing bowl along with one tablespoon of butter. With a hand mixer beat the potatoes on low, until they have broken up. 
    • Add a couple of dashes of milk. Beat again.
    • Once all the milk has been mixed with the potatoes add the heavy whipping cream. Several dashes at a time. Blend. 
    • Salt and pepper the potatoes to taste. 
    • Keep alternating heavy whipping cream and milk until the potatoes are smooth. You will use more whipping cream than milk. Taste as you go to make sure you get the desired taste you want. 

Here are some recipes for you to pair these whipped mashed potatoes with:

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