A picture I shared in a recent post on cooking a whole turkey breast side down led to some questions about how I make mashed potatoes.
A friend asked, “What’s the brown things in your mashed potatoes.”
I explained that it was the potato peel and that I liked to make them without skinning the potatoes. This lead to more questions. I figured if one person was interested that you might be as well.
So here it is. My…
Easy Mashed Potatoes
* A 5 pound bag of potatoes
* A brick of cream cheese (non-fat or reduced fat works well)
You start by washing the potatoes. Cut them into quarters, removing any bad spots, and place them in a pot.
At this point I like to rinse the potatoes. Then I fill the pot with enough cold water to cover the potatoes. Then I stir in some salt. I never measure but I’d guess that I use about a tablespoon or so.
Cover and cook on high heat until it starts to boil. You’re going to want to keep an eye on it so it doesn’t boil over. Otherwise you’ll have a mess. I know this from personal experience.
Once it’s boiling good remove the cover and reduce the heat to medium-high and set a timer for 15 minutes. When it goes off stick a fork or knife into one of the chunks. If it pierces without any effort the potatoes are done. If not, give it a few minutes and check again.
When the potatoes are fully cooked, drain them in a colander, and return to the burner… but keep the heat off.
Here’s where you’ll use a potato masher to mash them up. Once you’ve got a good mash going, mash in the brick of cream cheese, and a little milk.
How much milk you use is a personal preference. If you like stiff potatoes use less milk. The key is to add the milk a little at a time. Remember, you can always add more.
With everything mashed together, I then switch to a wooden spoon to stir in the seasoning salt. Again, how much you use is up to you. I tend to under season figuring people can add more at the table if they choose.
A batch this size gives our family enough for a meal with leftovers to freeze!
By leaving the skins on you cut the prep time down significantly and, I’m told, increase the nutritional value. Our family doesn’t mind the skins in the mashed potatoes. In fact, we actually prefer it this way!
That’s how I make mashed potatoes. Does it differ than how you do it? Have you ever tried making them with the peels on?