This little recipe here is tried and true, y’all. I can make it with my eye closed. That might be a bit of an exaggeration but I do feel I’ve gotten the hang of mashed potatoes and consider these a go-to family recipe. And don’t just take my word for it. My friends and family are not at all afraid to give me feedback and I’ve heard nothing but good things about not only the taste of this dish but also the ease of making them. So don’t be afraid to give them a try! These potatoes turn out creamy and fluffy without the use of a mixer or any other special tools. Just a good old-fashioned wooden spoon and minimal prep work. You can exercise full control and get the texture just as chunky or as smooth as you desire with this method. I like my mashed potatoes with the skins in ’em and a few, small potato chunks, in case anyone out there is wondering. Another great facet of this recipe is that everything comes together in the same pot used to boil the taters, so cleanup is more than a breeze. Mashed potatoes are a major comfort food. A comfort food that I enjoy. Over the years, I have tasted so many mediocre and downright nasty spoonfuls (I’m looking at you, cafeterias and dining halls) that I became a little
obsessivepassionate about crafting crave-worthy mashed potatoes of my own. I wanted to create homemade, restaurant-quality mashed potatoes that resemble garlicky, buttery, creamy clouds and after much experimenting and taste-testing, I hope that this ambitious daydream of mine came to fruition with these potatoes. I make this dish every year at Thanksgiving, but am posting them here as part of a romantic Valentine’s Day dinner to accompany my bacon-wrapped steak medallions and zesty gray squash. I hope you’ll try it out and serve it to the one(s) you love!
Let me know below what kind of meal you serve these for– special occasion or weeknight dinner. Thanks for reading!
- 5 large red potatoes cut in halves
- 1/2 cup butter cut into chunks
- 3 cloves garlic minced, pressed or grated
- 1/3 cup shredded parmesan
- 3/4 cup milk I usually use unsweetened almond milk
- 1 tablespoon dried parsley OR 2 tablespoons fresh
- 1/2 teaspoon white pepper
- sea salt to taste
- 2 blades fresh chive chopped (optional)
Add potatoes, sea salt, and enough water to cover potatoes to a pot over medium heat. Bring to a boil and cook until you can slide a knife into a potato and it easily slides off (about 20 minutes).
Turn off heat. Drain most of water from potatoes then smash them with a wooden spoon. Add remaining ingredients and mix very well.
Put back on medium low heat for up to five more minutes then serve. Garnish with fresh chive, if desired.