It’s August, which means it’s almost September, which means fall is rapidly approaching. And if there’s one thing people associate with fall, it’s comfort foods! Halloween brings lots of sweet treats, and Thanksgiving supplies the hearty feasts. If you want a little taste of that comfort ahead of time, or just want to go ahead and stock up on some great recipes to match the cooler temps, we’ve got the easiest and best recipe for deliciously-whipped and ultra-creamy mashed potatoes! Here’s all you gotta do:
What You Need
For some, the grocery shopping is the fun part. Head to the store and take your list with you. Here’s what you need: 5 pounds Yukon Gold potatoes, 2 cups milk or half and half, 1 stick (8 tablespoons) salted butter, 1 teaspoon salt, 1/2 teaspoon black pepper, 1/4 teaspoon ground white pepper, and a handful of snipped chives for the topping.
How To Do It
Since there are basically two different recipes depending on your mixing tool (see below for which to pick!) we’ll just get you started and then let you use the recipe to whichever option you pick on your own.
Start off by peeling and cutting your potatoes. They need to be in small, 1 1/2″ pieces. Make sure they are all the same size so they cook evenly. Drop them into a 4-6 qt. pot and add cold water until they are covered. Sprinkle 2 teaspoons of salt on top. Let the water begin to boil, then turn it back down to simmer. After 20 minutes of simmering, drain them to reduce moisture and then put them back into the pot. Now, you’re ready to follow the recipe depending on whichever option you choose.
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A Few Tips
Take a few tips from the pros: you can make this a lot easier on yourself if you properly prepare. For starters, you want to make sure you’re using starchy potatoes, instead of waxy ones. Starchy potatoes like Russets and Yukon Gold mash wonderfully, giving you the fluffy texture you’re going to want in your mashed potatoes. Waxy potatoes like Red, White, and New Potatoes hold together more than the starchy variety, which makes them great for dishes like potato salad, but not mashed potatoes.
Also, there are two main ways to whip your potatoes, and they are both proven effective, so it’s more just a matter of preference. If you choose to use a hand mixer, you will find yourself with super creamy, dreamy potatoes. There might be some lumps, but if you’re OK with that, it might be worth it for the convenience of being able to mash the potatoes where you boil them instead of having to transfer to another location and dirtying another dish. A stand mixer does require moving the potatoes to another bowl, but it gives you cream and fluff with minimal bumps and has more of a whippy texture.
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