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Mom’s Mashed Potatoes

What I say is that, if a fellow really likes potatoes, he must be a pretty decent sort of fellow.
- A.A.Milne

Mom’s Mashed Potatoes are SUPER EASY!

I refuse to make mashed potatoes from a box since I taught myself to cook from scratch.

Yes, it takes me an extra 10 minutes to peel and chop BUT it’s the BEST use of time in my book!

These potatoes turn out creamy, light and delishious EVERY time.

I’d like to tell you that they store well in the fridge, except when I make a batch of Mom’s Mashed Potatoes they are gobbled up by the next morning. They are never there very long but I’d expect that they do store well for several days of leftovers.

This is the recipe that we use for Thanksgiving, Chanukah, Christmas, insert you’re chosen holiday here and year round. :)

When I make them for guests, I write the recipe down before they even get there because they ALWAYS ask for it without fail. Most even leave with a care package of potatoes.

They became known as “Mom’s Mashed Potatoes” because Min has a few friends that are big fans of my cooking so when I’d make mashed potatoes, she’d be calling her friends saying “it’s Mom’s Mashed Potato night”. 

Mom’s Mashed Potato Night means add the leaf in the table. ;)

Plus saying Mom’s Mashed Potatoes makes it sound more like a coveted old family recipe… not our family favorite born from my lazy, love of potatoes and need to feed large groups amazing food on a regular basis. :)

You will need:

A LARGE Pot

Potato Peeler

(leaving the skin on makes it lumpy and have a funny texture and color. Not good. Trust me my lazy tried to skip peeling once… never again. unless you want everyone to gift you cooking lessons for the holidays, peel my people, peel.)

10 Pound bag of Russet Potatoes

(I use Russet because I can get a 10 pound bag for .99 cents so it makes for a very frugal budget friendly choice. You may use another type of potato. They do taste differently so before you make an awesome side of Purple Mom’s Mashed Potatoes for the holidays, make sure you like the taste of purple potatoes first. I don’t think they would be good with gravy but that’s just me.)

2 sticks of butter or margarine

3/4 Cup Whipping Cream

(I know you’re wondering if I’ve lost my mind BUT you’ll see the method to my madness in a second. FYI.. My local .99 Cents Only Store always carries Whipping Cream in small school milk size 1 cup containers. So Far these potatoes are not costing you much.)

pay no attention to the cupcakes in the background… :)

Garlic Salt and Pepper

Fresh Garlic- chopped

(fresh garlic is optional but I like to add it to the water when I boil the potatoes down)

1 Cup of Cheese- pick a favorite

(I used Cheddar today because I had it on hand. I often use Colby jack. My girlfriend uses pepper jack because they love the kick. It’s up to you. If you are not really sure, pick a mild cheese like Colby jack to get you started)

 Are you ready?

Wash and get to peeling potatoes!

My pot allows room for a full 10 pound bag of potatoes but you may need a little less. Start by peeling the better part of that 10 pound bag of potatoes and see how much you can get into the pot comfortably.

Peel the potatoes and cut them in half. Cut each half into 4 pieces.

Put all of the potato pieces into the pot and fill it with water until it covers the potatoes.

If you desire to add fresh chopped garlic, you may add a tablespoon to the water now.

I generously sprinkle my water with garlic salt and pepper.

Put it on the stove at medium high for 45 minutes.

I like to stir my pot a few times to keep from burning and to cook evenly.

I drain the potatoes into my strainer.

Many people use their potato starch but I do not. Remember this is all about my lazy folks. ;)

Then those pretty potatoes with pieces of garlic get popped right into my stand mixer.

( if you prefer t have chunks in the potatoes reserve 6-12 potato pieces to the side to add in later)

You may use a hand mixer and if you are feeling really strong and fit you can beat the heck out of it by hand.

If you are mixing by hand… My Lazy Salutes YOU!

Buff Chef are you. I bow to your greatness and then flick the switch on my mixer because it’s all about easy for me. :)

I would never have spent the money on a mixer so my mother in law purchased us one years ago, saying that it would be something I couldn’t live without. She was right!

I’d trip and break my neck if I had a cape so be careful over there super chef and maybe ask someone else to take a turn  hand mixing too because it is a lot of potatoes.

Add to the potatoes:

the 2 Sticks of butter or margarine

Garlic Salt and Pepper (to taste)

3/4 Whipping Cream

Turn on the mixer to medium and let it do the work.

(or mix until it’s starting to blend well)

****I have a friend that is into being “sneaky” with her vegetables to slide them past her picky eaters. If you are one of those… add your 1 cup of cauliflower puree here.***

-If you are feeling sassy you may also add a half a cup to a cup of your favorite potato add ins: bacon crumbles, chives, (1/2 cup ) sour cream, brocolli, etc.-

Add 1 Cup of Cheese

Mix until it’s creamy.

If you set aside potatoes to make it chunky… toss them in now and blend in 3 or 4 small bursts just to break them up and mix in a bit. They will create a bit of chunky to otherwise light, fluffy and creamy mashed potatoes.

 

If you would like your mashed potatoes slightly thinner, add 3 tablespoons of milk.

Mom’s Mashed Potatoes are not only our family favorite but also frugally budget friendly and so easy that they are no longer just for holidays and special occasions.

This batch of Mom’s Mashed Potatoes cost me $4 and serves 12+.

(Put the potatoes in a oven safe dish and they are happy to sit warming in the oven. You may also take advantage of that and add more cheese along the top if you are so moved.)

Boxed potatoes would cost you just as much if not more depending upon brand, to feed so many people.

You have the benefit of knowing what is in the foods you are serving and be able to produce excellent sides with ease on a small budget.

VERY FEW things are as comforting as a hot side of Mom’s Mashed Potatoes. :)

Bonus that they are SUPER easy too!

My kids LOVE Mom’s Mashed Potatoes so they enjoy getting into the peeling process.

It’s a great help to me and really cuts down on the work I have to do while they really have fun together peeling. :)

Mom’s Mashed Potatoes will be a hit on your table as well!

With Love and Extra Gravy,

Meg XOXO

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4 comments

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  1. Rosey

    Ohh, the idea of Pepper Jack for a kick appeals. These look great! I found you on the Sunday hop and I’m following you now on Twitter!

  2. Dawn aka Spatulas On Parade

    Thanks for linking this recipe to FFF this week. Remember to come back on Sunday to vote.

  3. Irish Carter

    Oh these are making me hungry. I can’t wait to be up and cooking more regularly again. I think I will try my hand at Thanksgiving dinner…maybe? Maybe not? We shall see. = )

    Miss you.

    Irish
    Dedicated2Life.com

    1. Meg

      There are plenty of really great places to order out from this year. Don’t push yourself! Order out and just make that one dish everyone raves about or NEEDS to be at the table. That way you feel like you did Thanksgiving but didn’t end up setting yourself back a week in the healing process. Heck, you can even get awesome appetizers frozen too. If you put it in the oven and took it out when it’s done it counts as cooking it some days. ;) I miss you! Get Better ASAP!!

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