Posts Tagged ‘seasoning ideas’

Spotlight on (Special) Mashed Potatoes

October 21, 2009

While I love almost any food, there are a few that I just can’t get enough of…one of those being homemade mashed potatoes!  Instant have come a long way and can be pretty good (definitely in the “Super Quick Sides” category) but if you have the time to let them cook, homemade can be mouth watering.  And for you budget conscious folks out there, you can get more potatoes than you could ever eat for almost nothing ($5 for a 10lb bag!)

Ok, so I know this is technically a re-post from yesterday, but that meatloaf post was way too long.  Buried near the bottom and tucked into the recipe for mashed potatoes were some tips for adding a little something special to your ‘taters.  Seeing as how I am so in love with the potato, I thought fabulous veggie deserved it’s own chance in the spotlight.

SEASONING IDEAS TO SPRUCE UP YOUR MASHED POTATOES

  • Always start with butter, milk and salt
  • Ranch Dressing
  • Sour Cream
  • Grated Cheddar Cheese
  • Garlic (fresh pressed or the paste you can buy in a jar)
  • Dill and Sour Cream (my favorite)
  • Rosemary and grated Cheddar Cheese
  • Morton “Nature’s Seasons” Seasoning Blend (you must add this seasoned salt blent to you spice cabinet; I use it on everything from eggs to chicken to casserole to fajitas, veggies and anything else you can think of that would need seasoning!)
  • If you have a favorite potato seasoning, please feel free to leave a comment and share…I’d love to try it out!

GETTING THE PERFECT TEXTURE

  • Use an electric hand mixer if you want super creamy potatoes (yes, this works even if you leave the skins on)
  • Use a hand-held potato masher for that creamy-yet-slightly-lumpy texture
  • Use a large cooking spoon to stir everything together for a lumpy, almost baked-potato type texture…so good, especially if you leave the skins on and mix in grated cheddar cheese and ranch dressing!  Don’t overcook thought (just until tender and very soft when pierced with a fork, but not so tender they fall to pieces)

Mashed Potatoes (for anyone who has been using instant for so long they have forgotten ;-))

  1. Scrub potatoes under cold water to remove any dirt; peal if desired.
  2. Chop potatoes (the smaller the pieces the faster they cook) and place in a large pot.
  3. Add enough water to cover potatoes by at least an inch.  Make sure water level is at least 2-3 inches from top of pan or you will have a hard time keeping them from boiling over.
  4. Boil for 20-40 minutes; cook time depends on size of potatoes and quantity.  Test with a fork:  potatoes are ready when they are tender and break apart easy.
  5. Drain and return to pot.
  6. Add butter, salt, milk and seasoning to taste
  7. Mash or use a hand-held electric mixer
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