The World’s Best Mashed Potatoes
Ok so, I don’t even know where to start…. I mean, these mashed potatoes are so good there are so many great things to say about them. They’re creamy, fluffy, buttery, filled with flavor, and just “melt in your mouth” good. So let me first rant about why it is so many people are indifferent about mashed potatoes. The problem with most mashed potatoes and the reason lots of people could do without them, is they’re simply UNDER-SEASONED!!!! I mean, it doesn’t take much work to get them tender right? All ya gotta do is peel and boil them until they are “butter” soft. But that’s where it pretty much ends for most people…. they mash them in with warm milk and butter, sprinkle them with a lil salt and pepper, then BAM…. there goes your mashed potatoes. Soft, buttery, fluffy, but bland as a glass of water. But I believe richness and flavor is what separates my mashed potatoes from the bland potatoes you’re probably use to eating. Besides the usual salt, pepper, milk, and butter everybody uses… I like to infuse my mashed potatoes with cream cheese and garlic. These two condiments go together almost as well as gravy on rice and they are GREAT in mashed potatoes. The cream cheese adds creaminess and gives it a wonderful flavor. The minced garlic just take these mashed potatoes to new heights. Mashed potatoes are suppose to actually taste like something… I hated mashed potatoes for years and would dread having to eat them as a kid when my mom would serve them on the side with some fried chicken. Between me and you, I think she took the lazy route and whipped up some instant potatoes. So when I got older, I thought to myself…. there is something that can be done to make me enjoy these more. I mean, they look so fluffy, and edible but they don’t taste like nothing. I found it hard to believe that something so beautiful and appealing to the eyes could be so boring and bland. So a friend of mine told me to add some sour cream to my mashies boys and so I did. Now the sour cream did enhance the flavor but they were so bland to begin with, that anything could…..But…. they did taste much better….still though, I felt something was missing even with the addition of sour cream. Kinda like when you go into your favorite clothing store and try on those pants guys, or that dress ladies, and you see it looks good on you but ya feel it’s not worth buying because something isn’t doing it for you. Well…. one day while cooking a quick dinner for myself…. I whipped up some mashed potatoes and had them sitting on the side. And since I was already making something with cream cheese and had a little left over, I decided instead of putting the remaining cream cheese in the refrigerator i’ll just throw it into the mashed potatoes that I had made… it was THE BEST, I said THE BEST decision I could have ever made. That guys is when this mashed potato recipe came to life. Then later I decided to add some garlic and play around with it, experiment if you will. That’s how you discover great cooking ideas, by experiementing. Man they were PERFECTO!!!! Now when I make mashed potatoes im always excited to eat them, unless someone else is making them. Rarely do others make mashed potatoes taste as good as mine… I mean my mashed potatoes have set a high bar though hahaha. Guys give this recipe a shot I bet you won’t stop making them this way. The full recipe is below.
1. Ok so with a knife or potato peeler, you’re going to peel the skin off your potatoes. Make sure you’re using idaho russet or yukon gold potatoes as they are high in starch which gives you that fluffy texture you want and break down easier. The use of other potatoes may leave you with those unappealing lumps.
2. Dice your potatoes into small but even sized pieces. It’s important to diec them into similar shapes so that they cook at the same pace.
3. Place the potatoes in a large pot.
4. Cover the potatoes with cool water and add 1 tsp of salt.
5. Place a lid over the pot leaving a crack on the side so the water don’t overflow. The lid will lock some of the moisture in and make them tender faster but you really don’t need a lid.
6. Place the pot over medium heat. Boil the potatoes for 40 minutes. I know most recipes recommended boiling them for 20 but I like to boil them for long to ensure they are SMASHABLE and im not left with any form of lumps….. so an extra 20 minutes won’t hurt right? Let them boil until they are very delicate and fall apart, 40 minutes should do.
7. Afterwards, you’re going to drain the water.
8. Next place your pot back onto the stove but this time place it over high heat, then add your drained potatoes back to the pot.
9. Begin mashing your potatoes until they’re dry, smooth, and fluffy. It’s important that your potatoes are completely dry before adding your cream cheese and butter.
10. Now this step is just as if not more important that the last step. Make sure that before adding your margarine or butter, cream cheese, and milk, that all those ingredients are at room temperature, preferably warm. Adding cold cream cheese and butter can result in your mashed potatoes having a glue like texture.
11. Continue to smash and stir until they are nice and “melt in your mouth” smooth.
12. Add your grated parmesan cheese, minced garlic, sugar, salt, pepper, and parsley, then stir in well. Once all the ingredients are well blended cut your fire off and serve. The parsley flakes are for decoration purposes… to make it look good…. You are going to enjoy these mashies boys… im telling you!!!
Check Out My Video Tutorial