Best creamy homemade mashed potatoes

This is going to be a fun week! I have decided to do a "week with the winner chicken dinner" week based on the "Welcome Home" dinner I made for my darling when he returned from his business trip!

What better Southern style, homemade from scratch dinner is there? Not many, that's for sure! Full of heart warming, stick to your ribs, healthy goodness all from scratch!

So I start the week with homemade mashed potatoes! Who doesn't love mashed potatoes?

We LOVE homemade mashed potatoes, but unfortunately I rarely made them except on special occasions and holidays because I hated mashing them. I am by no means lazy, but when making a whole dinner, it is not my idea of ​​fun to mash potatoes until my little arms are about to fall off and never get them creamy.

I would mash and mash and mash and eventually just give up and serve them, uhm, yeah, a little lumpy. (And sometimes, I admit, they would be "thick lumpy".) And even "thick lumpy" would take forever!

But now I have the most practical, user-friendly tool, a potato riser that literally takes less than 5 minutes and they come out perfect every single time! I will never buy processed instant potatoes again. Ever.

These are so much healthier and just as easy! And our bodies need carbohydrates. So do not dissolve the carbohydrates! Carbohydrates are what turn our bodies into glucose, which is the fuel that gives us energy and keeps us going! So don't go without them! They are very important!

We need at least 2 full servings a day and you can get the "good carbs" from vegetables and the like such as potatoes, peas, beans, corn, whole grains, fruits, nuts, seeds, oatmeal and rice. Now, it doesn't sound like it's bad for you, does it!

Our bodies are very complex and require a complex diet to keep everything going as it should.

I think you can really enjoy almost just anything you want as long as it's inside moderation. Small portions on small plates periodically, indulge once in awhile and you will never feel like you are "missing out" and don't have to want what you don't really want or need! Works for us!

You might be thinking, but you put half and half in them ?! With only 2 tsp. per. portion does not amount to much. And, of course, you can milk the milk instead, but I happened to get something back from the Smoked Oyster Stew that I made last week and which I had to finish.

And if you are making this as a special meal, now is the time to go ahead and indulge! Because these potatoes are the ones you've been dreaming of since you were a kid, when everything was made homemade from scratch with love and care!

To boot, these potatoes also hold well in the fridge for up to a week. So you can cook them several days in advance if you like, then reheat in the microwave or bake them covered in the oven until heated when served.

And if you make a large batch for a quantity, you can add them heat to a crock pot (sprayed) and keep them on low for 2-3 hours. However, longer than that, and the edges begin to turn brown. However, I like the crunchy edges myself. 😉

So don't be afraid of mashed potatoes! They are light, healthy and oh so creamy-dreamy wonderful!

Be sure to check back tomorrow for the next dish, because next up on the menu are my country-style green beans with bacon, brown sugar, butter, garlic, caramelized onions and some sweet balsamic vinegar! 😉 Heaven …. pure heaven.

Yield: 6 servings

ingredients

  • 4 medium-sized russet potatoes, peeled and cut into thirds
  • 1 stick of butter, cut up
  • 1/3 cup milk or cream
  • 1 tsp. plain table salt
  • 1/4 tsp. coarsely ground black pepper
  • Optional garnish:
  • 2 Tbl. butter cut into small pieces
  • Knit each coarse, ground pepper and smoked sweet pepper

Instructions

  • Peel and cut potatoes and place in a pot of cold water. Boil over high heat. Turn down to a nice steady boil and cook for 20-25 minutes until tender. Insert a knife through a potato piece. If there is any resistance, it is not done. If they readily pass through like butter, they are done.
  • Empty potatoes in a colander, remove 1-2 chunks at a time with a fork to pick them up, add to your ricer and squeeze them through in a large bowl. When all the chunks are rice, add your butter, milk, salt and pepper. Stir until creamy. Place in a serving bowl or a sprayed stew with lid if you keep it until later.
  • Garnish with small pats of butter, pepper and pepper if desired.
  • ** For flavored potatoes: Add 4 oz. Philly chives and onion cream cheese and 1 tsp. finely chopped garlic.
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