Darn Good Mashed Taters!

This recipe is ALMOST identical to the way I make my mashed potatoes. The only significant difference - I season the potatoes after they are drained (except for a little salt in the water). They can only absorb SOME of the seasoning from the water. Why pour all of that flavor down the drain?! Minor differences - regular salt works fine in place of sea salt, milk instead of heavy cream, & ground white pepper instead of black (I like the way it just disappears in the potatoes versus black pepper). If you're one of those people who like lumps in your mashed potatoes, by all means, mash them by hand. If you're a fan of smooth, like me, an electric mixer is the way to go! One important note: for best results, drain the potatoes as soon as they are done boiling and don't let them sit too long before beating/whipping them. If you leave them sitting in the hot water after you remove them from the heat or even if you drain them & leave them in a covered pot, you will end up with pastey, gooey, shiny potatoes rather than fluffy ones. Something I had to learn the hard way! One last tip: I find that melting the butter & heating the milk before adding helps keep your potatoes hot. I should mention that I have not made this exact recipe with these exact measurements - just all of the same seasonings. Use more or less milk for your favorite consistancy. I have made them so many times that I just "eyeball" everything & let my tastebuds dictate any adjustments.

I love these potatoes for the ease of making a tasty mashed tater. I use all the seasonings as stated, but used less butter and milk instead of cream. These are very tasty. My whole family likes them better than the regular ones!

Absolutely heavenly! I never boiled my potatoes with the seasoning like this before (I always added it when mashing them), but this way works out extremely well. I used six large potatoes and added two sticks of butter. I also covered the pot while it was boiling and boiled until the cubes of potato had very rounded corners. The flavor and texture are to die for!

I think this is a good start, but there are ways to make this so much better for you and still have good taste. If you substitute reduced fat sour cream for the heavy cream, and a good quality margerine ( I use canola harvest marg. It tastes very close to butter )it will taste fabulous w/o all the fat.

These were very good. I used margarine and kept everything as written. Next time I will use milk or half and half instead of heavy cream just to make the dish a little healthier. Thanks