Golden Mashed Potatoes
It’s hard for me to get through an issue of Simple Seasons during the winter without a side of mashed potatoes. My favorite cold weather dishes are long braised meats with beautiful sauces and gravies made from the slow cooking. There is so much wonderful nutrition in these pan sauces (anti-inflammatory glycine, minerals, and saturated fats for a start!) that I need more than just the meat to soak them up. Mashed potatoes are the perfect receptacle for gravy eating. They are packed full of nutrition themselves and a perfect source of carbohydrates to fuel our bodies through winter. Of course, there’s also the soul nourishment that comes from a warm pile of perfectly mashed potatoes that gives you the warm fuzzies. That’s good stuff too!
Ingredients:
Makes 8 servings
3 pounds yukon gold potatoes peeled or unpeeled (depending on how rustic you want it to be ;) and quartered
4 T salted butter, sliced
1/4 cup milk
salt and pepper to taste
more milk, if needed to add more moisture
Directions:
Place the quartered potatoes in a medium pot and cover with water. Bring to a simmer over medium heat and simmer until the potatoes are fork tender. Drain the potatoes in a colander and return the potatoes to the pot they were boiled in. Add the butter to the pot with the potatoes. Using a potato masher or hand mixer (I use a masher :), gently mash the potatoes and butter together. Add the milk to the pot and mix until smooth. Taste before adding salt and pepper and add to your taste preference. If the potatoes are too thick, add a bit more milk until they're your desired texture. Enjoy!
