Creamy and Delicious Mashed Potatoes

Growing up in the Midwest, and now living in the Midwest, meat and potatoes are definitely a traditional meal. I decided I needed to share my mashed potatoes recipe. Of course it has plenty of butter in it, but I add a little plain Greek yogurt and heavy cream to make it even yummier. My husband and kids love these mashed potatoes. They could probably eat them for every meal.

Potato skins have nutrients and fiber

If it was just me eating the mashed potatoes, I would probably leave some of the skins on. The skins contain more nutrients and fiber than the inside of the potato, plus I like the flavor they add. (I often get the potato skins appetizer as a meal at one of our local restaurants). Check out this article from livestrong.com about the benefits of eating potato skins. (In my opinion, the skins of red potatoes taste better than russet potatoes. No problem, just substitute red potatoes for russet potatoes in this recipe). Unfortunately, my family doesn’t like the skins in their mashed potatoes, so I leave them out.

Good with or without gravy

My kids and husband always want gravy to go with their mashed potatoes. I mean, I love gravy with my mashed potatoes too, but I am not always in the mood to make the gravy. I have a gravy recipe, which I will be posting next week. It is so yummy. It is best made using the drippings from a turkey, chicken, beef roast or pork roast that you have cooked, but you can always use canned broth.

Mashed potatoes freeze well

Did you know that you can freeze mashed potatoes? It is wonderful to have them ready to go in the freezer, either in family sized or individual portions. If you are making them, you might as well make 10 to 15 pounds and freeze the extras. Check out the recipe notes for instructions on how to freeze and thaw.

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Creamy and Delicious Mashed Potatoes

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• Author: Lisa
• Total Time: 27 minutes
• Yield: 10 servings 1x

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Description

These mashed potatoes are creamy and delicious.  They have just the right amount of butter and sour cream.

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Ingredients

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• 5 pounds of russet potatoes, you can substitute your favorite potatoes
• 3/4 cup unsalted butter
• 1/4 cup plain Greek yogurt
• 1/2 cup heavy cream
• salt and pepper to taste, I use about 1/2 teaspoon salt and 1/8 to 1/4 teaspoon pepper

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Instructions

1. Wash, peel and cube potatoes.  Try to make sure you cut the potatoes about the same size so they cook the same, and put them into a pot.
2. Fill pot with water until potatoes are completely covered.
3. Bring water to a boil.  Once water is boiling, boil potatoes for 10 to 12 minutes.
4. Remove from heat and strain.  Place strained potatoes into a large bowl.  Using a hand mixer mash potatoes.  Add butter, plain Greek yogurt, heavy cream and salt and pepper.  Blend with a hand mixer until desired consistency.  

Notes

To Freeze: 

Option 1: Put mashed potatoes in a large air tight container or freezer bag.  This will be for a family sized portion.  To Thaw: Thaw in the refrigerator for at least 24 hours or thaw in the microwave on defrost setting.

Option 2: Line a large cookie sheet with parchment paper.  Scoop individual portions onto the parchment paper and flash freeze for 3 to 4 hours.  Once frozen, place individual portions into an air tight container or freezer bag.  To Thaw: Thaw desired amount in the refrigerator for 24 hours or in the microwave on defrost.  

• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Category: Side dishes