Mashed Potatoes Recipe

This mashed potatoes recipe is simple to make, and very tasty to eat. With such basic essentials as russet and yukon potatoes, cloud-like texture forming additions of butter and cream, and adventurous ways to kick it up a notch or two like parsnips, roasted garlic and even wasabi powder, this mashed potatoes recipe has it all.

Make a quick batch of mashed potatoes at your next dinner party, at this years Thanksgiving and Christmas meals, or just as a side dish to you regular weeknight dinner.

I suggest about 1 potato per serving, depending on size. I made 6 servings, therefore I used:

• 6 potatoes of three different varieties - yukon, red, and russet.

_{For more texture, stick with russet or yukon potatoes.}

• 1 large parsnip (opt.)
• 1 cup heavy cream.

_{Can substitute sour cream, lite sour cream, milk or lowfat milk}

• 1/2 cup salted butter (typically 1 whole stick)

_{Can use less butter}

• Salt and pepper to taste
• Other seasonings could include finely chopped chives or scallions, roasted garlic, crumbled bacon (bacon is, after all, a seasoning), Italian parsley, Parmesan cheese, or my favorite, wasabi powder.

TOOLS

• Large boiling pot
• Small saucepan
• Measuring cup
• Colander
• Potato masher

Yeah, that pretty much says it. While potatoes are draining:

• In a small saucepot, heat 1 cup cream _{(or sour cream, or milk)} and 1/2 cup butter over low heat until melted

Yum! Mashed potatoes!

So easy and sooooo goooood.