In this post I am sharing how to make the best mashed potatoes four different ways. From the classic mashed potato to modernized mashed taters. If you have ever been pressed for time and not made the grocery run you were supposed to, then you know how you could have found yourself with a pot of cooked potatoes without a clue as to what to put in it.
In this post, we are talking about good old mashed potatoes. My ancestors lived on the quintessential root vegetable, the potato. Now we live in a world where we can’t imagine life without this versatile vegetable. Mashed potatoes are a favourite around my house, and even without gravy, this old standby side dish is always appreciated.
Loaded with carbs, mashed potatoes stick to the ribs and fill the belly with creamy or lumpy goodness, depending on how you like them.
So without further adieu, we’re sharing four great ways to make this popular side dish.
It’s important to note when you are cooking your potatoes you will want to add salt to the water. It not only brings out the flavor but it helps break down the starch making the potato are creamier texture. We aren’t debating how much to mash the potato because that really is a personal preference. Rather we are just discussing what you can add to the soften potato to make it tasty.
This side dish is a number one standby that you likely grew up with if you live in Canada. Butter is added to the softened potato with a splash of milk or cream to create a creamy, buttery rich side dish no one says no to.
Mashed potatoes are a close second in many homes when butter is lacking. Think mashed potato meets baked potato with a generous scoop of sour cream. The taste is slightly tangy and almost ridiculously smooth.
The third way with a solid hunk of cream cheese is a decadent recipe for the taters. However, this is not always the most cost-effective option. However, a good block of softened cream cheese goes a long way towards making it a side dish worthy of your holiday feasts!
This last mashed potato recipe was my invention when one night I did actually find myself beside the bubbling pot of potatoes. I had forgotten to see if I had butter or milk. My fridge was devoid of sour cream. I didn’t even have a chunk of cream cheese. No, my larder was looking pretty bare.
That’s when my eyes landed on the only thing left as an option. Mayo, well, Miracle Whip—hmm, I thought. Why not? So mashed potatoes with mayo were born. And may I say my kids think this is the best mashed potato recipe yet!
Plus, as an added bonus, mayonnaise is less costly than butter. I have since switched my mayonnaise brand from the old Miracle Whip to Heinz’s Seriously Good. That is an apt name for that mayo; it really is seriously good and transforms your potatoes into a delightfully tangy side dish with the right amount of creaminess.
So there you are: mashed potatoes done up four ways. Oh, yes, you can also use plain yoghurt-but I don’t generally have plain yoghurt in my fridge.
I hope this helps you out the next time you are standing by that pot of steaming potato mash. No matter if you like them mashed to a smooth, creamy consistency or mashed with lumps, potatoes always hit the spot!
How much should I add for each?
That really depends on the amount of potatoes you’ve cooked. Start by adding a small amount and blending. If the potatoes don’t look creamy add a bit more until you reach the desired look and consistency.
Does it matter what potatoes I use?
There is a general rule that waxy potatoes are the best for mash. However any potato will work in a pinch. Remember we are cooking on a budget these days so any potato that isn’t ridiculously expensive works.
It’s cheaper to buy a big bag of potatoes but how do I store them?
In a cool, dark, dry place. I can’t emphasis dry enough. Often when I am shopping I will pass by a bag of potatoes if it feels damp. They just won’t last.
I loved this easy recipe. Yummers.
Hi Joyce, I am so glad you liked the soup as much as we do. It’s definitely a keeper! 🙂
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