KilKenney Kitchen Basics - Mashed Potatoes

What’s not to love about a bowl of hot, buttery, creamy Mashed Potatoes?

I’ve been a spud fan my whole life but after I was diagnosed with Celiac Disease 27 years ago, they took on a whole new meaning. Back in the day when the only gluten free foods readily available were Quaker rice cakes and Fruity Pebbles, potatoes were a lifesaver. We ate them at every meal for a while. I never had to worry if they were gluten free, I could make them a million ways, and, let’s face it, they taste great. Over the years, much to Bill’s relief, I have built my gluten free repertoire and expanded my horizons, but these Mashed Potatoes will always be a terrific basic in my kitchen.

As with all of the KilKenney Kitchen Basics you’ll see on this blog, I encourage you to take the recipe and make it your own. My cousin-in-law Mary Janisch, adds cream cheese to achieve the delicious, decadent mash she brings for Thanksgiving every year – much requested and enjoyed. I sometimes add a few cloves of peeled garlic to the boiling potatoes and a 1/2 cup of grated parmesan cheese to the hot mash to add additional flavor. I’d love to hear about your favorites too, so please to share them here so we can all enjoy!

Mashed Potatoes

Another KilKenney Kitchen basic. These creamy, delicious mashed potatoes are a staple at our house. Great for everyday and the holidays. I encourage you to take this basic recipe and make it your own. Adding sour cream, cream cheese or parmesan cheese will take them to the next level.

Servings people

Prep Time 10

Cook Time 30

Total Time 40

Ingredients

5 pounds Yukon Gold potatoes or Russet potatoes
2 teaspoons kosher salt divided
1/2 cup butter one stick
1.5 cups whole milk or half & half
1/2 teaspoon ground black pepper

Instructions

Wash the potatoes. I like Yukon Golds for this recipe. Russet potatoes work well too - both are starchy potatoes. I recommend staying away from red potatoes - they are waxy and tend to get gummy when mashed
Peel the potatoes and place them in a large pot of water. Add 1 teaspoon of salt. I keep the potatoes whole so they absorb less water during the cooking. If you have a couple of really large potatoes, cut them in half
Bring the potatoes to a boil. Reduce the heat to a high simmer (you can see the water boiling, but it's not a rolling boil) and cook until a fork easily goes through the potatoes - about 30 minutes
when the potatoes are almost done, melt the stick of butter - I know that seems like a lot - but remember you are serving 10 people!
Warm the milk in a pan or the microwave
Drain the potatoes in a collendar
Place the potatoes back into the large pot and heat for about 30 seconds over medium heat to dry the remaining water from the potatoes.
Mash the potatoes using a masher. I think the old fashioned way creates delicious creamy potatoes with a lovely texture.
Add the warm butter to the potatoes and stir
Add 1 cup of the warm milk to the potatoes and stir to combine - I use the masher or a large spoon here to incorporate the dairy into the potatoes. Add the 1 teaspoon of salt and the 1/2 teaspoon of pepper
Using a spoon, stir the potatoes until they reach the consistency you like. I like mine with a few lumps. If you like them creamier, add a little more warm milk. Taste and adjust the seasonings as necessary
Serve with your favorite chicken, meat or fish - and of course, as the perfect accompaniment to your Thanksgiving turkey.