Creamy, flavourful and ultra-versatile, everyone has their own favourite way to make mashed potatoes. Today we're sharing a basic recipe for them, plus 4 twists that will take them from basic to killer in 5 minutes flat:
Basic Mashed Potato Recipe
2 lb large Yukon gold potatoes
4 tbsp unsalted butter, cubed
1/2 cup table cream
sea salt and cracked black pepper to taste
Rinse, peel, and chop your potatoes into 1 1/2-inch chunks (or quarter them, if they’re on the smaller side). Transfer your potatoes to a pot and add enough cold water to cover potatoes by at least 2-inches. Add a good pinch of salt and bring to a boil.
Boil potatoes for 20 to 25 minutes, or until they are very tender when pierced with a knife. Drain well in a colander and turn potatoes back into pot. Add butter, cream, salt and pepper. Use a potato masher to mash until you reach your desired consistency.
4 Twists to take your potatoes from basic to killer:
1. Goat Cheese and Leek
Follow recipe above. While your potatoes are boiling, slice 2 leeks in half and wash very well under cold running water to get all of the grit out of the layers. Thinly slice the white and light green parts of each into half moons. Heat 1 tbsp olive oil in a large saute pan over medium heat. Add leeks and cook, stirring often, until they start to caramelize and become golden around the edges. Season with salt and pepper to taste and set aside. When your potatoes are mashed, stir in 1 cup crumbled soft goat cheese, the zest of 1 lemon and reserved leeks. Season to taste and serve immediately.
We love these with - a herb crusted rack of lamb.
2. Crispy shallots, thyme and gruyere
Follow recipe above. While your potatoes are boiling, thinly slice 1 to 2 shallots. Heat 1 tbsp olive oil in a large saute pan over medium heat. Add shallots and cook, stirring often until golden and caramelized, about 10 to 15 minutes. When your potatoes are mashed, stir in 1 tbsp freshly chopped thyme leaves, 1/2 cup grated gruyere cheese and reserved shallots. Season to taste with salt and pepper and serve immediately.
We love these with - a seared beef tenderloin roast.
3. Mashed Potato Cakes
Follow recipe above. Once potatoes are mashed (and cooled slightly), stir in 1 cup grated Parmesan and 1 tbsp freshly chopped thyme leaves. Using your hands, form into patties. Heat 1 tbsp olive oil in a large skillet. Cook until golden brown on the bottom, about 3 to 5 minutes. Flip and continue to cook on other side until golden. Repeat with remaining potato mixture.
We love these with - this arugula and cherry tomato salad recipe.
4. Sour cream and chive
Follow recipe above. While your potatoes are boiling, finely chop a small bunch of fresh chives. Once potatoes are mashed, stir in 1/2 to 1 cup of sour cream, the zest of 1 lemon and the chives.
We love these with - a grilled rib eye steak
→ Check out our article on the 7 Essentials You Should Stock in Your Freezer here!