Mashed potatoes are the ultimate comfort food. But you may be surprised to find out that they don’t need to be loaded with butter, sour cream, and salt to taste great. In this very simple recipe, a little of the cooking water is used to flavor and whip the potatoes.
Mashed potatoes are so easy to make, and there are so many different ways to make them. Below is my basic recipe as well as notes for making curried mashed potatoes and pistachio mashed potatoes.
I prefer to use russet potatoes in my basic recipe, but you can also use Yukon Gold or red potatoes, which will be slightly heavier (if you don't use russets, you may want to add another potato or two since russets are generally larger). I like to peel my potatoes first, because sometimes the skins when boiled impart a sour taste (in my opinion). But feel free to leave the peelings on if you like; you will get a more rustic, hearty texture. I use a hand-held electric beater, but you can also use a manual, hand-held potato masher.Print
Above: Pistachio Mashed Potatoes
Above: Curried Mashed Potatoes