Creamy Mashed Potatoes

Nov 20, 2019 | Food, Main Course

I’ve been wanting to post my Mashed Potato recipe for a long time now but kept putting it off because it is just so easy and not much to it.  I’m that person who can cook a really hard meal and it comes out tasting scrumptious but can’t make boiled rice to save my life.  How can someone mess up rice??  Well…I can!  But, I’ve mastered these mashed potatoes to perfection!!!!

Although I don’t cook Thanksgiving dinner for the family (my sister cooks for the family and I get to cook for Christmas), I’m devouring Pinterest looking for recipes to try for the holidays.  Pinterest is alway a source of inspiration but today I wanted something that didn’t involve a lot of time in the kitchen and that’s when my tater and roast beef recipe came to mind.  Kroger is having a buy one get one free roast and at 3 pounds each, I can make one and freeze one for another day!  A 3 pound roast is perfect for two people for dinner and leftovers.  I’m that person who doesn’t like to have my roast beef without a starch and my mother’s mashed potatoes are so creamy and yummy!  Over the years, I have made her recipe to my liking and will share my super simple recipe with you.

As for the roast beef, you will have to wait on that recipe :-). It will be in my cookbook for sure.  Keep an eye out next year (I will be sure to keep you updated) for Two Adorable Labs Sit, Stay, Eat Cookbook!!!!  You will get a look at our day-to-day lives, our favorite recipes, tablescapes, party ideas, home decor and of course, Jake and Maggie and dog recipes too!!!

 

Creamy Mashed Potatoes

Ingredients:

1 five pound bag of potatoes (I used Yukon Gold today)
1 1/2 sticks of salted butter (I used Land O’ Lakes)
1 1/2 teaspoon salt
1/2 teaspoon pepper
1 cup potato water

Instructions:

Add 1 tablespoon of salt to boiling water
Cut 5 pounds of potatoes into cubes and add to boiling water (I cut the skin off)
When soft, drain water into a cup (which will be used later to mix with potatoes)
Add one stick of butter and mix potatoes in a bowl
Add remaining salt and pepper
Add as much of the potato water from the cup (or as much as you like) to the mashed potatoes and mix again.  This will keep the potatoes hot and make them creamy

Note:  Some people use milk but over the years I have started to use just the potato water which has worked out well.  Use the rest of the butter to lay on top of potatoes letting the heat from the potatoes melt the butter.

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