Canadian Thanksgiving is just a few nights away and since this was a popular request, I will be sharing my recipe for mashed potatoes today. The first secret to creamy mashed potatoes is choosing the right potatoes. Always opt for starchy and creamy potatoes such as Russet or Yukon Gold potatoes and organic for better flavour – I always gravitate towards Organic Yellow Flesh potatoes over Russet for their aesthetically pleasing yellow colour as well as their rich, buttery flavour. If you use waxy potatoes like white or red potatoes, your mash will become a paste, rather than fluffy and creamy. The second secret to making the best mashed potatoes is to use good quality ingredients such as organic milk, and real butter. If you follow these tips and the recipe below, you will definitely end up with the best homemade mashed potatoes.
Mashed Potatoes RECIPE
- 9 yellow flesh potatoes (about 1 3/4 lbs.)
- 2 cloves garlic
- 1/4 cup butter
- 1/2 cup half and half (may need slightly more)
- 1 Tbsp. sour cream
- 1/2 Tbsp. chopped chives
- salt to taste
- black pepper to taste
- Wash, peep, and quarter the potatoes. Place them in a medium-sized pot with a teaspoon of salt, the garlic cloves, and enough water to cover the potatoes. Cook covered on medium-high heat until potatoes are done and breaks apart easily when pierced with a fork (approximately 20-30 minutes). It is important to cook the potatoes until they are fully cooked.
- Reserve about 2 to 3 Tbsp. of the cooking water in a separate bowl. Then drain the rest of the water.
- While the potatoes are still hot, mash them in the pot until they become creamy.
- Add 2 Tbsp. of reserved cooking water, half and half, butter, and stir using a wooden spoon. Using a handheld mixer will help add air into your mashed potatoes, making it really fluffy.
- Check seasoning. Add salt if necessary and black pepper. If a tangy and creamier texture is desired, add 1 Tbsp. of sour cream or plain cream cheese.
- Top with freshly minced chives and serve right away.
- This recipe makes about 4-6 servings. Recipe can be easily doubled if serving a larger crowd.