Eek! My first post! I chose one of my favourite recipes of all time to inaugurate R&M.
Okay, now I know this isn’t the healthiest thing to eat, but come on- who can resist a steaming side of mashed potatoes? This is comfort food at its finest. I could sit and eat this by the bowlful
(I won’t, though) (I ate one bowl). It makes a great side to any poultry; a perfect addition to Thanksgiving or Christmas dinners. I could argue that there’s a place for mashed potatoes at a barbecue too!
This foolproof recipe is blissfully low-maintenance. I distractedly gawked at Gilmore Girls on the TV screen as I made it today.
It’s buttery, creamy, and best of all, “un-lumpy” (my number one requirement of mashed potatoes)! I made this for the umpteenth time for a side at Christmas lunch last year: old faithful did not fail me!
I’m one of those people who likes her mashed potatoes untarnished. I like plain, smooth potatoes without cheese, peas, or onions. Of course, you can add any of these things in, if you’d like. I adapted this recipe from a truly magical recipe from AllRecipes: Ultra Creamy Mashed Potatoes.
While the AllRecipes version is great, I experimented and implemented a few changes to tailor these ‘taters to my specific taste. It’s also a great base for so many other mashed potato recipes: potato pancakes, mashed potato spring rolls etc. Enjoy!
- 3 cups of low sodium chicken broth, or enough to submerge your potatoes in a boiling pot
- 5 medium-large potatoes, peeled, and cut into small pieces
- ¾ cup sour cream
- 3 tablespoons butter
- 1 clove of garlic or 1 teaspoon minced garlic
- 1 teaspoon of black pepper
- ½ teaspoon chili powder (optional for those of you who love spice)
- spring onions or chives to garnish
- Heat the chicken broth in a large pot until it boils. While it's heatin' up, peel the potatoes completely and cut them into 1 inch pieces.
- Take the room temperature butter and mix in minced garlic. Cover and leave the garlic butter in the fridge to solidify.
- Reduce the heat on the stove, and carefully drop the potato pieces into the pot with the broth until all the potato pieces are submerged. Cook the potatoes until it falls off a fork. Drain 3/4 of the broth and leave the pot on very low heat.
- Mash potatoes with a fork (they should definitely be soft enough to do it easily!) or a potato masher.
- Mix in the cold garlic butter, and then the sour cream after the butter has melted. If the mixture is too dry, add more chicken broth. Stir in pepper and chili powder (if using).
- Garnish with spring onions or chives before serving!
- Add crumbled bacon for extra deliciousness!