Darn Good Mashed Taters!12 Reviews
- Prep: 20 min
- Cook: 25 min
- Ready In: 45 min
“I love making my mashed potatoes for company. They always tell me they are the best mashed potatoes they have ever had! I know, these are not healthy but they are worth the splurge! I hope you enjoy them too!” - by Linda B. II
Original recipe yields 18 servings
- Place the potatoes in a large Dutch oven, cover with water and add the garlic powder, onion powder, salt, and pepper. Bring the potatoes to a boil over high heat, then reduce heat to medium and cook until tender, 15 to 20 minutes. Drain well.
- Place the drained potatoes in a large bowl, add butter and whip the potatoes with an electric mixer until there are no lumps. Pour in the cream and continue whipping until the potatoes are fluffy.
Amount Per Serving (18 total)
- 190 cal
- 10.1 g
- 23.5 g
Based on a 2,000 calorie diet
Reviews (12)Rate This Recipe
"What can I say, these are some really "Darn Good Mashed Taters!!!" Sometimes the recipe title just fits to a "T" and this is one of those times! I cut the recipe in half and used red potatoes that I ..." See moremashed with the skins. I used Land O Lakes light butter and used a mix of half and half and skim milk. I eyeballed that to get the consistency I wanted so I probably used a bit more. Overall, a great side dish because there's nothing like classic comfort food and what better than taters!"
"This recipe is ALMOST identical to the way I make my mashed potatoes. The only significant difference - I season the potatoes after they are drained (except for a little salt in the water). They can o..." See morenly absorb SOME of the seasoning from the water. Why pour all of that flavor down the drain?! Minor differences - regular salt works fine in place of sea salt, milk instead of heavy cream, & ground white pepper instead of black (I like the way it just disappears in the potatoes versus black pepper). If you're one of those people who like lumps in your mashed potatoes, by all means, mash them by hand. If you're a fan of smooth, like me, an electric mixer is the way to go! One important note: for best results, drain the potatoes as soon as they are done boiling and don't let them sit too long before beating/whipping them. If you leave them sitting in the hot water after you remove them from the heat or even if you drain them & leave them in a covered pot, you will end up with pastey, gooey, shiny potatoes rather than fluffy ones. Something I had to learn the hard way! One last tip: I find that melting the butter & heating the milk before adding helps keep your potatoes hot. I should mention that I have not made this exact recipe with these exact measurements - just all of the same seasonings. Use more or less milk for your favorite consistancy. I have made them so many times that I just "eyeball" everything & let my tastebuds dictate any adjustments. "
"I think this is a good start, but there are ways to make this so much better for you and still have good taste. If you substitute reduced fat sour cream for the heavy cream, and a good quality margeri..." See morene ( I use canola harvest marg. It tastes very close to butter )it will taste fabulous w/o all the fat."
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