There is a war on between the folks who like lumpy mashed potatoes and those who like them smooth. The people who leave the skins on are still trying to figure out which way is up. So how is it that I can claim to have the perfect mashed potatoes? Because the recipe is right and leaves room for you to make them how you like them.
To me, texture is secondary to flavor; I like potatoes always and in all ways. But there is a profound difference between good mashed potatoes and dry bland potato mash. This is the former and well suited for a potluck, back porch cookout, or holiday feast.
Drew’s Perfect Mashed Potatoes Recipe:
- 3 Yukon Gold Potatoes
- 1/4 cup milk
- 4 tablespoons butter
- 1 teaspoon Olive Oil
- Your favorite fixin’s
1. Cook the Potatoes: Fill a large pot halfway with water, add a dash of salt, and bring to a simmer. While the water is heating, peel the potatoes (or leave the skins on if that’s how you roll) and dice them into large cubes. Add potatoes to the simmering water and cook until tender, around 20-25 minutes.
2. Mash ‘Em Up: Mash potatoes with a masher. This is a great arm workout. If you like them smooth, really get after them until all of the large lumps are gone.
3. Add the Milk Mixture: In a separate, small saucepan mix oil, milk, and butter. Bring the mixture to a boil then pour over the mashed potatoes. Stir vigorously with a large spoon or spatula until you reach your desired texture.
4. Fix ‘Em Up: Add your favorite fixin’s. You can stir them into the potatoes or put them on top of the plated potatoes. Get creativeI Add cheese, veggies or proteins. Personally, I love chopped bacon and green onions splashed with white wine vinegar. But these are your potatoes. Make them your way.