Decadent Mashed Potatoes

I love mashed potatoes. LOVE. Yet for some reason it took me YEARS to master how to actually MAKE mashed potatoes. Instead i relied on my mom or father in law to make me my favorite side dish and only got to eat them at Thanksgiving or Christmas. This was no good at all! So at some point i had my F.I.L. show me how he makes his mashers, and i’ve fiddled with the recipe over the years to create my own version.

As you know, i normally prepare mashed “potatoes” along with some cauliflower to make a lighter, less carb-heavy version. I’m not always interested in dieting, however. Here’s my recipe for real, honest to goodness, creamy, garlicy, deliciously decadent mashed potatoes.

The Real Stuff

  • Potatoes, red or yellow. About 2 medium sized potatoes for each person, equivalent to the mass of one big baker.
  • 3 cloves garlic
  • small pat butter
  • 1/4 cup yogurt
  • pinch rosemary
  • salt/pepper

Cover potatoes and rosemary with water (in a pot, of course) and bring to a boil. Reduce to a low boil and cook until the potatoes can be easily stabbed with a fork, about 15 minutes. Drain, add diced garlic and butter and begin to mash. You may use a hand mixer or a plain old fashioned masher. Add yogurt, salt and pepper and continue to mix until you achieve a creamy, smooth consistency. Add more yogurt and/or a splash of milk if necessary.

Slather with gravy, shredded cheese or a saucy main course and you’ve got a little cloud from heaven on your plate!

How do you like your mashed potatoes? Light and fluffy, and rich and creamy?


Filed under Cooking, Dinner, Eating, probiotic

2 Responses to Decadent Mashed Potatoes

  1. Noelle

    Mashed potatoes is one of those family-comfort foods where I didn’t realize there were other ways of doing it until I was embarassingly far into adulthood. “The” recipe: Peel a bunch of potatoes, cut into big chunks, boil. When able to pierce with fork, drain water, add a pat or two or butter and maybe 1/4 C milk. Mash (no ricer here!) If potatoes are still a bit lumpy or dry, add more milk. Season with salt and pepper. Serve, preferably, with gravy made by whisking flour slush with drippings from the meat dish. Mmmmmm…

    • MirandaRommel

      Sounds great! I love adding garlic, though. Love the kick of the garlic and the probiotic addition of yogurt with the milk is wonderful to help digest all that lovely gravy! I never peel my potatoes, though: i like the texture and nutrition of the skin.

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