Before proceeding, I must give you a fair warning!!! These Rich and Creamy Mashed Potatoes are luscious, amazing, and addictive! They’re a perfect side dish because mashed potatoes pair well with nearly any meat dish. That means you’ll want to keep this recipe close at hand, especially during the holidays! 

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GARDENING

Growing up on a farm meant my family enjoyed a wide variety of homegrown produce. Every spring I would help my mother plant our three gardens. In one garden we planted sweet corn, cantaloupe, watermelon, zucchini, squash, and pumpkins. Another garden contained lettuce, spinach, cucumbers, beets, onions, tomatoes, broccoli, and much more. In the third and final garden, we planted potatoes. 

Mom always planted several varieties of potatoes including Russet, Yukon Gold, sweet potatoes, and yams. 

FAVORITE POTATOES

Mashed potatoes can be made using nearly any variety of potato, however, our favored varieties are Russet and Yukon Gold.

Russet potatoes have a high starch content but low moisture. This makes them an excellent choice when making mashed or baked potatoes.  

Yukon Gold potatoes are medium-sized, and have pale yellowish skin with creamy golden flesh, and buttery flavor. Because the skins are so thin and tender, sometimes we cook and mash them right along with the skins. 

NEW POTATOES

As a child, I often remember mom saying she was going to the garden to “rob potatoes.”

Rather than pull the entire potato plant, mom harvested a few of the potatoes while the leaves on the plant were still green. She would dig near a potato plant, pull a few immature potatoes from the roots, and leave the other potatoes intact. She allowed the potatoes still attached to the roots to reach full maturity before harvesting them.

Because new potatoes aren’t fully developed, their skin is super tender. They are also low in starch and high in moisture. New potatoes perish within a few days so it’s important to use them right away. 

Now, let’s move on and make Rich and Creamy Mashed Potatoes! 

First, wash, peel and rinse five pounds of potatoes then chop the potatoes into chunks. (I suggest that you double this recipe when feeding a crowd.) 

Next, fill a stockpot half full of water and heat until it reaches a boil. Add the potato chunks and season with salt and pepper. Cook over medium heat until potatoes are tender when poked with a fork and drain off the water. 

Using a hand mixer or a Kitchenaid mixer blend until the potatoes are smooth and creamy. 

Pour the potatoes into a pretty serving bowl and top with additional butter. Serve hot.  

Rich and Creamy Mashed Potatoes can be made a day in advance and stored in the refrigerator. Before serving, bake in a preheated 350-degree F oven for 45 minutes or until thoroughly heated. Top with additional butter.

What’s your favorite way to fix potatoes? 

Enjoy! 

Linda

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