Do you have that one food that whenever you have it, you think of “home”. Mashed potatoes are “home” for me. Every holiday, every fall, every home-cooked, comfort-food meal involves mashed potatoes in the Hunt fam. Mashed potatoes are the equivalent of a food-blanket. They’re warm and soft and comfy and make me want to curl up on the couch and watch movies. Wrapped in mashed potatoes. Truly, I’m pretty sure that there is nothing better than homemade mashed potatoes.
With that said, I can confirm with full certainty that I am pretty sure I make the best mashed potatoes ever. Sure they have heart-stopping amounts of butter, cream, and salt in them, but it’s not like you’re eating them everyday, right?
Really though, my mashed potatoes are so good that, while making these for dinner while visiting my family in Vegas, my brother and I may have eaten a good serving or two with just our fingers long before dinner would be served.
A little uncivilized, yes, but totally worth it.
I have to warn you that when I said they have “heart-stopping amounts of butter, cream, and salt” in them, I really meant it. If you are not a fan of buttery, creamy, slightly lumpy mashed potatoes, you probably will not want these. (Although to be completely honest, I’m not sure why anyone would want dry, flavorless, starchy mashed potatoes, but to each their own). One of the best parts of mashed potatoes is that you get to put all kinds of fun things on top of them–like meat juice (gravy). Also, they get served with wonderful foods like pot roast and turkey and pork chops. Is anyone else hungry right now, too?
Please just do yourself a favor and make these potatoes at least once this fall. I know your mom says that she makes the best mashed potatoes ever, but I wholeheartedly believe that you have the power to prove her wrong with this recipe. (I know this because now every time I’m making dinner with my mom, she asks me to make the mashed potatoes. Coincidence? I think not).
10 small russet potatoes, peeled
3/4 c. heavy cream or half and half*
6 Tbs. butter, softened**
Lots of salt, to taste
Pepper, to taste
1-2 tsp. garlic powder***
Bring a large pot of water to a boil at medium-high heat. Add the potatoes and boil until fork tender, about 15-20 minutes.
Drain potatoes and let cool slightly. Transfer potatoes to a large bowl, and begin mashing using a potato masher (alternatively, you can use a potato ricer or a hand/stand mixer, but it’s up to you). Add cream, butter, salt, pepper, and garlic powder. Continue mashing to desired consistency. If you like lumpier mashed potatoes, I would recommend stirring ingredients in to maintain consistency.
Taste and add more seasoning, if desired.
–Mashed potatoes can be made in advance. To reheat, I recommend putting them in a large pot on the stove on medium heat. Add a splash of cream and a couple more tablespoons of butter to keep them from drying out. Stir frequently to prevent burning.–
–Sometimes I add 1-2 Tbs. of finely chopped fresh rosemary. It tastes amazing, and it’s an easy way to make potatoes fancy!–
*I know this is an ungodly amount, but just trust me.
**Remember what I said about trust?
***I highly recommend garlic powder over chopped fresh garlic. I like the consistency better with garlic powder, and it’s easier to season it. However, you can totally use fresh garlic if you prefer! I also recommend starting with 1 tsp. of garlic powder and adding more if necessary. I like mine very garlic-y, but some may not!
My little brother (A.K.A. my honorary photographer reflected in the spoon above) told me that mashed potatoes reminded him of mountains while photographing these for me. I told him that reminded me of the children’s book “Cloudy with a Chance of Meatballs”.
Happy fall, friends.
*Song of the Day: Hold On–Alabama Shakes