Monday, November 3, 2008

Mashed Potatoes, The King of Comfort Foods

Although I love homemade macaroni and cheese, I believe that mashed potatoes and gravy is the number one comfort food. Many times if I would be feeling under the weather at work I'd call over to the nearest Chili's and place a to-go order for mashed potatoes and gravy, nothing else. Although they were delicious I did have one beef, they were the new style, slightly lumpy mashed potatoes and in my book they should be smooth and creamy.

If you like really creamy potatoes go get yourself one of these:


No, it's not some new fangled obstetrical equipment, it's a potato ricer. Buy one and your family will love you forever. I'm serious.


Get a sturdy one otherwise it will break under the pressure required to push the potatoes through.

See the little holes in the bottom of the basket? The chunks of potato go through those holes thereby creating the "rice" effect.


Let's make some mashed potatoes!

First peel some potatoes, cut into 1-1/2 inch chunks put into a heavy bottom pot and cover with cold water. Bring to a boil over medium heat. Sprinkle 1 tsp. of salt into the water. Boil until the potato pieces are just done. Test with a fork. It should pierce the potato easily. Don't overcook.


While the potatoes are cooking, gather your ingredients; milk, butter, sour cream, salt and pepper.


Drain off the water and put back into the pot.


Put the potato pieces, a few at a time, into the basket of the ricer and push through into a separate bowl.


Continue until all the potatoes have been riced.


Add the butter to the hot potatoes. Always do this first because the oil molecules in the butter are going to coat and cling to the potatoes. Mix with a spoon.


Add a little milk, mix again. Add a couple of spoonfuls of sour cream and mix. Add salt and pepper. Taste at this point, adjust seasoning, add more milk if needed. Beat with an electric mixer for a few minutes.


This is a taste and test recipe. The amount of butter, milk and sour cream is dependent on the number of potatoes you're using. I figure 1-1/2 potatoes per person or 2 per person if you want leftovers.


Now, go get that ricer!!


Felicia said...

That's a groovy gadget! Love mashed potatoes :)

Vee ~ A Haven for Vee said...

Hahahaha...what kind of obstetrical gadget would that be if it were an obstetrical're a nut, Suzanne.

I love riced potatoes and I even have a ricer somewhere...perhaps the carpenter is in for a treat...if I have some potatoes lying around.

Have a good day...are you finished in the basement now?

Jenni said...

I agree, mashed potatoes are the ultimate comfort food--with or without gravy. (With is always nice.) I've never used a potato ricer, but I insist on creamy, smooth mashed potatoes. I just use my electric mixer. Once in a while I'll get a few small lumps that I've missed, so I'll have to try that potato ricer method too.

Janet said...

Growing up in Vermont, my friend's mother would "rice" the potatoes and just serve them with butter. We thought they were so exotic, like rice, only better!

I had a ricer and lost it in a move 30+ years ago, perhaps it is time for a new one!


martina said...

Yum! Guess what will be made for dinner tonight.

lifeinredshoes said...

Mmm, yummy. But I like mine a little lumpy?

Cottage Rose said...

What a great way to make the mashed potatoes. I would never have thought of using that. But hubby is off the comfort food right now. Too bad too, he would have loved these...


Mrs Parks said...


Ritch in Love said...

Oh! I am so new to cooking! Baking is one thing. But cooking is a whole other ballgame! I never thought I'd be able to make Mashed Potatoes...I don't know why. I just thought I needed my hunky hubby to do all the mashing. (I've never had creamier mashed potatos before his!) But I think I'm going to attempt them! Off to buy a ricer! For real!

Anonymous said...

So nice to see this
I bought an antique/old ricer last summer and finally use it last weekend to make potato bacon soup
It a welcome addition to my
kitchen utensils
I like to collect older things like this an display them in my cottage. Cindy

Sandy said...

Sour cream and butter is the way to go for mashed taters! Yummy.

Great blog!

Louise said...

I know since you made these, they are wonderful, but I like them lumpy. I grew up with people whipping them with a mixer. I bought a potato masher just so they would be lumpy and no so smooth. I guess I'm a rebel about potatoes.

Kathi~Lavender, Lace and Thyme said...

I've never used a potato ricer, I use my kitchen aid. I have had them and they are wonderful. Now I'll have to find that darn gadget! :)

Sarah said...

oh yum!...these would be good with the meatballs...ha!
Vintage Lily

Millicent said...

I was looking through your recipe section for new ideas on what to cook. I found this recipe and thought, "I wonder if her's are as good as mine?" Well, I have to tell you, I also use the sour cream in mine (just like my mother did), and we love them! I sometimes just skip the milk and use the sour cream and butter only. Yours must be as good as mine!