Prep 25 mins
Cook 10 mins
Simple mash with many variations to try
- 2 1⁄2 lbs baking potatoes, such as Yukon Gold, peeled and cut into 2 inch cubes
- 1⁄4 teaspoon salt
- 1⁄2 cup skim milk
- 2 tablespoons butter or 2 tablespoons olive oil
- 1⁄4 teaspoon black pepper
- parsley, chopped, fresh
- In a large saucepan over high heat, combine potatoes and just enough water to cover them. ADD SALT; BRING TO A BOIL. Reduce heat to medium low; cook covered for 20-25 minutes or until potatoes are very tender. Drain well; return potatoes to saucepan. Place over low heat to dry out potatoes slightly shaking saucepan occasionally to prevent them from sticking.
- Meanwhile, in a small microwaveable bowl, heat milk and butter or oil in microwave ob high for 1 – 2 minutes or until steaming. Add milk mixture to potatoes, mash roughly with a fork. With an electric mixer, beat potatoes until smooth and creamy (if you don’t want chunky mash). Don’t over beat, as potatoes will become gluey. Add pepper. If desired, season to taste with additional salt and pepper. Spoon into warm serving dish if used right away. Sprinkle with parsley.
- To freeze: spoon into containers, label, seal and freeze.
- Pesto potatoes: Omit butter or oil; add ¼ cup (50 ml) each pesto and freshly grated parmesan cheese before beating.
- Mustard mash: Use butter instead o foil; add ¼ cup (50 ml) grainy Dijon mustard before beating.
- Lemony mash: Use oil not butter; add ¼ cup (50 ml) chopped fresh parsley and 1 tbsp finely grated lemon zest before beating.
- Cheese and onion mash: Use butter not oil; add 1 cup (250 ml) shredded cheddar cheese Swiss cheese and ¼ cup (50 ml) finely chopped green onions before beating.
- Posh French mash: This is called aligot in French. Add 2 peeled cloves of garlic to potatoes before boiling. Drain well, returning garlic with potatoes. Mash as above, using butter not oil. Add 1 cup (250 ml) shredded Gruyere cheese before beating.
- Caesar Potatoes: Omit butter and oil; add ½ cup (125 ml) thick Caesar dressing and ¼ cup (50 ml) freshly grated parmesan cheese before beating.
Selected the Lemony Mash option and found it to have a bright lively flavor. Must say this is the first time I have ever made mashed potatoes using oil instead of butter. I did increase the lemon zest by 1 teaspoon as other reviewers had stated that the options were a little light on flavor. Thanks for the post.
Thank you for coming up with some innovative mashed potatoes recipes. I made the Posh Mash for the "Variety is the Spice of Life" event.
I followed the recipe exactly, and I have to agree with the last review, the garlic didn't really come through, and the cheese was kinda lost.
However, these potatoes were really good. I think when I make it again, I may add a couple more cloves of garlic and more cheese.
I made this with the Posh French mash option. The garlic flavor didn't come through as much as I would have liked. All in all it's a nice way to dress up plain mashed potatoes. Thanks for sharing. Made for Variety is the Spice of Life event.