Mashed potatoes are used not only as a yummy and filling side dish, but they can also be an integral part of a meal. Some examples are twice baked potatoes, Shepherd‘s pie, some people add them to their chicken noodle soup; the list goes on and on. Mash potatoes are a comfort food around our house. One of my favorites is retried mashed potatoes which is a great use for Thanksgiving leftovers.
Make mashed potatoes from scratch starts with your choice of potatoes Red, yellows like Yukon gold, or russets. The best mashed potatoes are from russets.
To determine the amount to make; it is usually one large potato per person. I always add one extra because for some reason the serving size grows on mashed potatoes or it gives you a little extra for re-fried mashed potatoes.
5 potatoes, peeled and diced
1/2 Cup Sour Cream
3 Tablespoons Butter
1/2 Cup Milk
1 Cup Cheddar Cheese, shredded
Seasoning
Garlic Powder 1 teaspoon
Season All 1/2 teaspoon
Ground Black Pepper 1/2 teaspoon
Steak Seasoning 1/2 teaspoon
Place peeled and diced potatoes into a pot of boiling water and cook until fork tender. Drain and place in a bowl. Use a potato masher or mixer to break the potatoes up. Add the Sour Cream, Butter, Milk, Cheese, and seasoning. Finish mashing until smooth. Be Careful not to overwork the potatoes, they have gluten and can become pasty. If the mixture is too thick add some additional milk until you obtain the proper texture.
Serve Warm or use in an additional recipe. Can be stored in the refrigerator and re-heated.
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