A less decadent, homemade mashed potato recipe, intended for basic, everyday use, any day. Pictured here with my Mississippi Roast and gravy.
Everyday Creamy Mashed Potatoes
Roasted, baked, twice-baked, butter steamed, in casseroles - no matter how you make them, we sure do love our potatoes in The South and most especially... we really love them mashed and creamy.
Served plain, with just a pat of melting butter as pictured above, made Creole style with an onion and an egg, or with green onion infused milk. Mixed with cabbage, piped into rosettes, or doused with cheese and twice baked in a casserole and loaded. We just love them all.
They are delicious when made into patties and fried to a crusty crunch on the outside, and decadent when, over the holidays we give ourselves permission to load them with plenty of heavy cream, butter and even cream cheese, and often, making them for a crowd.
But, for regular everyday meals during the week and on weekends, we usually keep them a bit more tame.
This is how I make my regular, any day mashed potatoes and while a bit less decadent, they are still mighty good.
Bring a large pot filled with plenty of water - at least double the volume of the potatoes - to a boil, and be sure to also generously salt it, before adding in the potatoes. If you do this, you likely will not need much, if any, additional salt.
Rather than boil them whole, or even in larger chunks, I like to peel the potatoes and cut them into a smaller dice for these everyday mashed potatoes. The smaller dice makes them both quicker to cook for those weekday meals and easier to hand mash... but, it also makes them absorb more water.
I'm not fond of watery potatoes, so once they are drained, I return them to the pot just briefly, over a low heat, to help drive out any excess water before mashing and adding the butter and milk.
Since we are foregoing whole milk or heavy cream for this version, using evaporated milk also helps with the creaminess, since it is a concentrated milk product that has had more than half of the water cooked out.
I usually add about two tablespoons of butter to mine, though you can indulge a bit more if you like and add up to a full stick, for the extra creaminess and flavor.
Here's how to make my Anyday Everyday Creamy Mashed Potatoes.
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