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!