I’m not trying to be weird, but I’m pretty sure potatoes were my first love. No matter what way you have them, they never disappoint. It’s the perfect relationship.
These “mashers” are my mom’s recipe. In my 27 years of life, she has never once changed them. That’s because they’re freaking perfect and don’t you ever try to fix something that’s not broken.
Don’t forget to bring in reinforcements to peel the potatoes. This is when my mom would call in a few helpers to gather around the garbage can with their peelers in hand. You don’t have to wait until Christmas to call on the elves.
So, today’s blog post is brought to you by, drumroll please, Mrs. T…
What You’ll Need:
- 5 lbs. Yukon Gold potatoes, peeled
- 3/4 cup butter (1 1/2 sticks)
- 1 cup whole milk
- 1/2 cup half n’ half
- 1 tablespoon salt
- 1 tablespoon ground black pepper
- 1 tablespoon minced garlic (from the jar)
- 1/2 tablespoon paprika
- 1 tablespoon parsley, finely chopped
- Wash and peel your potatoes. I’ll leave all the small potatoes whole, but cut the large potatoes in half or quarters. You want all of the potatoes to be around the same size to ensure they boil evenly.
- In a large pot, put the potatoes and enough water to cover them and a dash of salt. Cover the pot and bring water to a boil. Let cook for 15 minutes or until they easily break apart with a fork.
- Place your butter and all of the seasonings (except the salt, add this to taste) in a separate bowl and microwave for 30 seconds so that the butter softens.
- Using a large strainer, drain the water from the potatoes. Place your potatoes back into the pot.
- Using hand mixer, begin mashing your potatoes. Pour in your butter mixture, but slowly add in the milk/half n’ half a little at a time until you reach your desired consistency (the more milk the smoother the mashed potatoes.) Add your salt to taste.
I hope you bring my family’s recipe to yours and each of you enjoy this Thanksgiving staple.