Tuesday, April 12, 2011

Perfectly Simple Mashed Potatoes

Happy Wednesday to everyone!

I apologize for the lack of posting on my part. I recently and unfortunately unknowingly ate food that had gluten in it and boy....have I ever been feeling the after effects. It's amazing how much such a simple food can really tear your body apart. Not to mention migraines, foggy brain syndrome (not to be confused with ditzy blonde syndrome), fatigue, ect...that it can cause. Anyway, I am once again up and running and can finally get some FOOD recipes posted :)

To start off. These are such simple potatoes to make. Not to mention easy, flavorful, and not near as messy as standard boiled potatoes. This has been my families favorite way to eat our taters. Plus, it's my favorite way to prepare them because they are so gosh darned easy to make.

Start out with your oven preheated to 350 degrees. Seeeeee I actually remembered to tell you to preheat your oven at the beginning of my post. I'm learning to be a more responsible blogger hehehe. Anyway, while your oven is preheating, wash off about 5 russet potatoes and cut off any dark spots or damaged skin. Now you do not want to peel the potatoes at this point. Me? I love the potato skins so I don't bother to peel them. In fact...I like the peel on most anything. I think I have a vegetable peeler somewhere in my kitchen drawers, but honestly couldn't tell you if I do for sure. Haven't used it in years. Anyway, pop your potatoes in the oven directly on the middle rack of the oven. That's it. Then walk away. This would be a good opportunity to finish up whatever your making for dinner or whatever you feel like doing. Bake your taters for about an hour. Then remove from the oven and allow to cool slightly. You will still want them warm when you start the "mashing". When the potatoes are cool enough to handle without burning your fingers, cut them up into about 1 inch slices and throw then into a large bowl (preferably a kitchen aid or other countertop mixer). At this point, you can remove the skins from the potatoes if you are not a peel fan. Just use your fingers to pull the skins off (the skin should have separated from the potato and they should be very easy to remove). Then add 1/4 cup butter (NOT margarine.....BUTTER) and 1/2 teaspoon of salt. Then turn your mixer on medium and let it do the work. Mix for about a minute or until the potatoes meet your desired consistency. If you like creamier mashed potatoes, pour in about 1/4-1/3 cup milk or half and half. Seriously, that is all there is to it. EASY isn't it? I love to make these with meatloaf as the potatoes can cook along with your loaf.

Recipe Breakdown:

Easy Mashed Potatoes

5 russet potatoes (medium sized)
1/4 cup butter
1/2 teaspoon salt
1/4-1/3 cup milk or half and half (optional)

Preheat oven to 350 degrees. Rinse and cut off any damaged parts of the potatoes. Place potatoes directly on the oven rack and bake for about one hour. Remove from oven and allow to cool slightly. When the potatoes are cooled enough to be handled and not burn your fingers, cut into 1 inch chunks and place in a mixing bowl. Add butter and salt (and milk of desired). Blend for about a minute until potatoes are smooth and reach the desired consistency.


  1. ok... I am SO going to make my potatoes this way next time.. I bet they taste way better than boiled!! Now if I can just convince Dave that lumpy potatoes are better than ultra smooth and creamy potatoe puree..... siiigh, MEN. :D
    Glad you are feeling better Jilly-Bean!!!

  2. i just made these and pretty much am only making them like this from here on out. thanks!!

  3. That's great!! I am so glad you liked the recipe Carisa :)