The BEST mashed potatoes
The BEST mashed potatoes
This is where my horn tooting comes in. That sounds bad. My mashed potatoes are the best? But yes (
toot toot). They are. Everyone loves them, prefers them. Creamy, rich and tons of flavor. THE BEST.
Ingredients
- 4 large Baking sized potatoes Or 6-8 medium
- 2 sticks Butter Salted
- 2 1/2 tsp Onion salt
- 1 1/2 tsp Pepper
- 1 cup Heavy cream
- 3 tbsp Parsley Dried
Instructions
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In a large pot, bring enough water to fill about half the pan with water, to boil.
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While waiting for the water to boil, peel and slice potatoes. I just slice them into equal sized medallions (circles). As you're peeling and slicing, add each potato to the pot as you go. No need to wait for them to all be sliced.
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Cook until all potatoes are fork tender. Meaning, every spot you put the fork into, is soft and about ready to fall apart. But NOT falling apart.
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When potatoes are done, pour into a colander to strain water. Add strained potatoes immediately back into hot pot. Now, this is important, before adding any other ingredients, using a handheld mixer, beat the potatoes until most, if not all, lumps are gone and it's creamy. Doing this insures that you're less likely to have lumpy potatoes.
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Add butter and seasonings and mix.
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Add the heavy cream a little at a time, until you've reached the consistency you like. It may end up being less than a cup, may end up being more. Same with he seasonings, to taste.
Top with a pat of butter and serve.
