I would cook your potatoes using 3 teaspoons of salt. This will let potato flavor really shine through and you won't be left with watered down mashed potatoes. We boiled the garlic with the potatoes so the softened cloves would infuse a deep garlic flavor throughout the potatoes when they're mashed. How To Store + Reheat. As an Amazon Associate, I earn from qualifying purchases. Drain the potatoes and return to the hot pan. They are creamy, fluffy, buttery--everything you want in mashed potatoes! 6. It is creamy, delish, beyond simple and can be made without drippings! probably a dumb question, first time doing all the cooking for thanksgiving.. grandma left all her recipes in her head. Cook potatoes just until they're fork tender, should take about 15 minutes once it reaches a boil. Drain the potatoes well and place them back in the pot. Instant Pot Chicken Breast (Fresh or Frozen). Though the recipe says to boil the potatoes with skins on, I peeled mine first — it’s easier than handling hot potatoes later. This will ensure that the potatoes all cook evenly and will be fork tender at the same time. … Bring to a boil; reduce heat, and simmer until potatoes are easily pierced with the tip of a paring … Trust me, this extra step is well worth the outcome! I want to welcome you into my kitchen and my REAL, imperfect life. By adding in warmed milk and melted butter, the potatoes absorb that delicious flavor while staying light and fluffy. Instead, place the drained potatoes back into the hot pan and cook over a low heat for 1-2 minutes, or until all of the water has evaporated. Probably not, but since we aren’t one to assume, here’s a scalable formula that helps you figure out how to make mashed potatoes for a party of one all the way up to a table of 12. Game changer! 4 people, use 2 pounds of potatoes. Don’t store the potatoes in water for longer than a day, though, because otherwise they’ll absorb the water and become mushy. After your potatoes have cooked through, you need to drain off the cooking liquid. That means if you are planning on 10 people, use 5 pounds of potatoes. A simple classic recipe for homemade mashed potatoes that turn out creamy, fluffy, and buttery every single time. Let me share with you 5 tips that will teach you how to make the best homemade mashed potatoes. If the calculator lets you set your portion size, go ahead and use it. Peel potatoes and cut in half or in quarters, if potatoes are very large. Using a potato masher … But you do not want to add in cold butter or cold milk. So glad for this info. That means if you are planning on 10 people, use 5 pounds of potatoes. I believe that making a wholesome family meal does not need to be hard or expensive! So for this recipe, I use 3 pounds, which works out to 6 servings. But if you want memorable mashed potatoes, now is the time to add in some flavor. Red and white potato varieties are waxier and therefore best used for smashed or roasted potatoes. Hi, I am Kristen, creator of A Mind "Full" Mom. You can always turn your cooker to the keep-warm setting if the potatoes are ready too soon. Half and half is best for the richest luscious mashed potatoes, but milk of any fat percentage can be used if desired. 1 decade ago. Peel and cube the potatoes into 1 inch cubes. They are the perfect side dish for Roast Turkey, Meatloaf, Chicken Marsala, New York Strip Roast or Instant Pot Honey Baked Ham. This guarantees your mashed potatoes won't be watery. Scrub the potatoes, peel or don’t peel. Very few ingredients, thanks to your recipes Sunday dinners and of course for the holidays a classic... Be flexible with your math while everyone can agree, that means if you 're serving buffet style Freeze potatoes... 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