Mashed potatoes are a wonderful complement to so many dishes and meals. They’re a definite staple on the dinner table at Christmas and Thanksgiving. And I’ve been known to serve a heaping bowl as a meal all by itself, especially when they are creamy and rich tasting like these potatoes.
I’m all about making great tasting foods using uncomplicated and easy methods. That’s why I boil the potatoes in my trusty stock pot and strainer. Once the potatoes are done, I just lift the strainer to drain out the water — no need for a colander and I avoid spills and hot water splashes.
After straining the potatoes, I put all ingredients into my tabletop mixer equipped with a flat beater, cover with the must-have Pouring Shield, turn it on, and let it go. While it’s mixing into a creamy goodness, I’m able to turn my attention onto other things. Super easy and less dishes to clean — gotta love that! And the results are creamy, out of this world mashed potatoes.
You’re going to love ‘em.
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Worry-Free Cooking |
- It’s so much easier to prepare potatoes using a Stock Pot with a Strainer Insert. Simply lift the strainer to drain the water from the boiled potatoes — no need for a colander and you avoid spills and hot water splashes. Super easy!
- If you don’t already have a tabletop mixer, I highly recommend that you invest in one. I have a KitchenAid Mixer and it’s a game-changer. I put all ingredients into the mixer equipped with the flat beater, cover with the must-have Pouring Shield, turn it on, and let it go. While it’s mixing into a creamy goodness, I’m able to turn my attention onto other things.
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Menu Planning |
- I typically double up and make 10 pounds of these potatoes at a time, because you can use leftovers to make a surprisingly delicious and quick meal.
- Use leftovers to top a Traditional Shepherd’s Pie. I can't get enough of this deliciousness!
- My family loves leftover Mashed Baked Potato Soup. It's tasty goodness that'll warm your harm.
- Store leftover mashed potatoes in an airtight container in the fridge for up to three days. You can also store it in the freezer for up to two months; however, I’m not a huge fan of how they taste after freezing.
- Make these potatoes a day ahead and store in the frig until you’re ready to warm and eat. There are two options for heating: oven or crock pot. For the oven, place potatoes in a glass casserole dish and bake at 350-degrees for 45 minutes or until warmed. If using a crock pot, add them to the pot and cook on low heat, stirring every 30-minutes until warm.
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Helping Hand |
- Boiling potatoes with salt helps the overall cooking and enhances the flavor.
- For creamier potatoes, add a little milk or heavy whipping cream while mashing the potatoes. I recommend the heavy cream for a rich, creamy taste.
- Add a delicious twist to these potatoes by using red potatoes and leaving on the skin (removing all scarred and bad parts).
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Grocery & Gourmet |
- Enhance the natural flavors and texture of the potatoes by adding coarse Kosher Salt directly into the boiling water when cooking. Regular Iodized Table Salt will also work.
