MASHED POTATOES
4 INGREDIENTS - SIMPLE, EASY, DELICIOUS
4-6 servings, 30 minutes
Ingredients:
4 russet potatoes, peeled and cut into 1 inch pieces
8 tbsp unsalted butter
1/4 -1/2 cup Oatly
1-2 tsp white pepper
Salt
The Blistered Peppers Take:
For me, there’s nothing like a piping hot side of mashed potatoes. But, when I’m making mashed potatoes I love to indulge so prepare yourself for some butter! That said, there’s nothing crazy hard about mashed potatoes and typically it’s used as the perfect side dish for something saucy! So, get mashing.
I did a bit of a potato tutorial in my Salted Baked Potato recipe - so give that a look to understand why russets are best for this dish. Hot tip: after you drain the potatoes add them immediately back to the hot pot. This helps retain heat, less dishes to wash, and easier butter melting and potato mashing capabilities.
WHAT MAKES THEM CREAMY?
Mashed potatoes are the perfect Blistered Peppers side, because they are so versatile. You can make them dairy free (as this recipe is). You can make them extra dairy (add all the cheese). Or you can make them simply by just mashing the potato with some butter, salt, and pepper. I choose white pepper here so that the pepper doesn’t stand out, but if you’ve only got black pepper - go for it. Potatoes, as they sit by themselves, are starchy and a little grainy. So, you can always take a baked or boiled potato and mash it up, but the consistency doesn’t always thrive. When you mix in some fat like butter, cheese, milk, the potatoes thrive and they become smooth and creamy. The creamiest potatoes normally have heavy cream in them, but butter and your choice of milk will cream up the potatoes just fine. Quick tip: put in less milk than you want, and add as you mix in. Nothing worse than a liquidy mashed potato.
CHUNKY OR SMOOTH?
This is obviously subjective. I love a red skin potato mash and am even fine with a fully skinned mashed potato with some chunks as well. If you want a chunkier mash, use a hand masher or even a fork. If you want a smooth, almost whipped, mashed potato use a KitchenAid, or ricer! What this does is creates smooth little potato pellets that whip together with your butters and your creams. Either way you mash them, the flavor will come through!
Use these potatoes as a side this upcoming holiday season. Plop them on top of a shepherd’s pie. Add them to the side of our very own Blistered Peppers Roasted Chicken. Or put some leftovers in a bowl and top them with my Mama’s cranberry sauce! Whatever you prefer, give them a try and let me know what you think. Tag me on social - enjoy!
Add some of these Blistered Peppers sides to your table:
Brussels Sprouts and Broccoli Salad
Stuffing with Sausage and Herbs
Steps:
Wash and dry the potatoes. Peel the skin off the potatoes and then cut them once lengthwise and twice widthwise - essentially cutting into chunks.
Fill a large pot with the potatoes and cover with water. Over medium heat, bring the water to a boil and let cook until potatoes are tender and easily poked with a fork - about 15 minutes.
Strain the water from the pot and add the butter, milk, salt, white pepper, and mash.
Use a fork for chunky potatoes
Use an KitchenAid or ricer for smooth pureed potatoes
Serve alongside Braised Short Ribs or Duck A L’Orange or Roasted Turkey.
