Rustic Mashed Potatoes

Rustic Mashed Potatoes

Mashed Potatoes are near the top of my favorite food list. I like many types of mashed potatoes but the ones I make the most for “everyday” dinner are my Rustic Mashed.

I use a mix of Spring Red and Yukon Gold potatoes. Making them is a very simple process. I use 3 medium potatoes per person. Wash them well, leaving the skins on but cutting out any dark spots or damage. Leaving the potatoes whole, place them in a pan where you can cover them with water plus 1 inch of water more in the pan. Place them over medium heat and bring them to a boil, once they are boiling turn the heat down just enough to maintain the boil. Cook them until they are fork tender being careful not to overcook them, approximately 20 minutes. When the potatoes are cooked, drain them in a colander, emptying all the water from the pan and then return them to the pan. Place the pan on the counter and using a regular table knife roughly cut up the potatoes until they are in small chunks, then cut 2 Tablespoons of butter into the potatoes for every 3 potatoes that you cooked. Once the butter is cut into the potatoes, add some salt and freshly ground pepper. Next pour approximately 1/2 cup of milk (I use fat- free half-and-half) into the pan with the potatoes and mash them by hand using a potato masher such as the one shown below.

Best Potato Masher

As you mash the potatoes, feel free to add more butter, salt and pepper, or milk as needed. You will know when the consistency of the potatoes is right to serve. At this point, you can fold in some “extras” if you want to. Extras that I use might be crumbled bacon, crumbled Gorgonzola cheese, chopped chives or flat leaf parsley.
To make richer potatoes use butter and half-and-half, to make healthier potatoes use “Smart Balance” butter substitute and fat-free milk or half-and-half.

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