Why I Don’t Make Mashed Potatoes

by jenna on September 29, 2010

I’ve got Thanksgiving on my mind this morning, which is odd for a few reasons including the fact that it’s only September 29th and it’s one hundred and three degrees outside.

Then again, it’s not really all that odd at all considering waking up in the morning thinking about roasted garlic mashed potatoes is actually quite normal for me.

Did I mention I just got pulled over for talking on my cellphone while driving?

I hate traffic court like I hate making mashed potatoes.

Sure, I like to eat them as much as the next person, but making them? No thanks. No matter what I do, they always turn out lumpy and slightly runny. And who wants runny lumpy potatoes? Gross.

However, sometimes situations in life call for us to pull on our big girl panties and last night I decided I would master the art of this customary American comfort food. It was long past time I put my childhood culinary fears behind me and became a woman of skill and strength.

I am woman, hear me roar!

So, armed with my favorite frilly apron and a large glass of Sauvignon Blanc, I got ready for battle.

First, I roasted a whole head of garlic in a pan of olive oil at 400 for half an hour. We used to do this at the Yacht Club I did my externship at to make garlic butter. When you roast garlic it becomes all soft and mellow and perfect for squeezing on crusty bread, creaming with salted butter or adding to freshly mashed potatoes for a little kick.

Dude. Between the cookies I baked yesterday and this roasted garlic, my apartment smelled a bit unreal.

Unreal at separate times though….unless combining sugar cookies with garlic is your thing. It wouldn’t be the strangest thing I’ve ever heard though. Chocolate and hot sauce? Yes, please.

So, while the garlic was cooling, I peeled, sliced and boiled my potatoes. This was no fun and reminded me why I hate making mashed potatoes in the first place.

While doing this, I pretty much took off the top of my pinkie fingernail. Don’t do that.

I’m sure you know this, but it’s best to cut the potatoes up when you boil them because that way they cook faster!

Now, time to boil. This is the part I’m awful at. Just last night I pulled these off the stove twice before they were done and had to fill the pot back up with water and start again. Disgraceful.

When you can easily break apart the potatoes with a fork, they’re done. Now it’s time to drain and mash. I don’t have a potato masher so I improvised with a fork and whisk…..I think that might have been my problem. That, and the fact that it was one hundred and two degrees in my apartment.

I added a little warm milk, a few tablespoons of butter, the roasted garlic and a ton of salt and pepper. Finally, as beads of sweat were dripping down my brow (don’t worry, they didn’t make it into the potatoes),  I took the last sip of my Sauvignon Blanc and scooped everything into a plastic bag to practice my potato piping skills.

I’m on a roll with plastic bag piping, right?

As much as I love potatoes, I think I prefer frosting. It’s just prettier, you know?

And after all that, we ended up eating sushi. Sushi, salmon and mashed potatoes.

The End.

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{ 113 comments… read them below or add one }

LB September 29, 2010 at 10:31 am

you’re making me so hungry! love your posts!

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Tabitha (From Single to Married) September 29, 2010 at 10:32 am

uggh… traffic court! I’ve never been, but it sure doesn’t sound like fun!

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lindsay September 29, 2010 at 10:33 am

do you have a kitchen aid mixer? or any other hand mixer will work to mash your potatoes? i just throw all of the cooked potatoes in my mixer and let the mixer do all of the work.

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Jessica @ How Sweet September 29, 2010 at 10:33 am

I love that pretty frosting! But I really love mashed taters too.

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Jasmine @ Eat Move Write September 29, 2010 at 10:33 am

Sushi and mashed potatoes? lol. You gotta love that. You’re little frilly apron is adorable. I want one. Well, I have one except for some reason it has a deep boobie-accentuating V-neckline in my apron, so obviously it doesn’t actually work very well to prevent splatters. Unless I’m wearing a plunging neckline while cooking, that is.

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Lina@GreenLivingNY September 29, 2010 at 10:34 am

I totally love making mashed potatoes! one of mu childhood favorite food!! it is great also to caramelized some onion and maushrooms and after that add them to the mashed potatoes! delicious!

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Melissa September 29, 2010 at 10:37 am

You look absolutely adorable in that frilly apron! I want one! I completely know the feeling of craving Fall and all it’s glory in the midst of the end of summer weirdness. I WILL be following your mashed potato (roasted garlic, YES PLEASE!) recipe for Thanksgiving. :)

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Sana September 29, 2010 at 10:38 am

Poop about getting pulled over. Just poop.

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megan @ whatmegansmaking September 29, 2010 at 10:41 am

I use my kitchenaid to mash poatoes and it works really well. But I’ve never put roasted garlic in them…now that I need to try!

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Deirdre September 29, 2010 at 10:42 am

Make it easy on yourself and toss those taters into the stand up mixer!!

Question: do you peel the garlic before you roast it? If not is it hard to peel once it is done?

Loving all the instructional posts lately!!!

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jenna September 29, 2010 at 10:44 am

You don’t peel it! You just cut off the top and then roast in a pie dish filled about a quarter inch deep of olive oil. When the garlic is done, you just squeeze it out and then you can re-use the garlic olive oil (great for dipping bread in!)

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Julie September 29, 2010 at 10:42 am

I have the laziest (an most awesome) way of making mashed potatoes ever. Start with yukon gold potatoes because they’re skins are thin and you don’t have to peel them. Give them a good scrub and a quarter them. Boil until they are easy to poke with a fork, drain, dump in stand mixer and mix in low while adding in milk, butter and salt, pepper and garlic. The longer you mix them, the smoother they get. And they always end up nice and fluffy and airy. Easy, right?

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Lily September 29, 2010 at 7:46 pm

Now that sounds much easier and sounds like a much better way. Thanks Julie !

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Katie September 29, 2010 at 10:42 am

In place of some of the milk, sour cream or cream cheese can turn out some fantastic creamy potatoes. No soggy potatoes!!

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Sharlene (Wheels and Lollipops) September 29, 2010 at 10:45 am

Definitely made me laugh ! I hated making them until I got a ricer and then well its perfection each time

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Becca@ Start Over From Scratch September 29, 2010 at 10:45 am

Have you ever tried chocolate covered bacon? They keep talking about it in class and I want to try it now!!!

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Kim September 29, 2010 at 10:46 am

I find using a hand mixer works amazingly well!

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Dynamics September 29, 2010 at 10:46 am

Do you have to go to court?? Can you just not go to the cashier and pay the fine?

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Jill September 29, 2010 at 10:46 am

On Pioneer Woman I read you should mash the potatoes over low heat and this will get rid of all the excess water that makes them runny! Try it! I’ve only made mashed potatoes once following this method and they were delish!

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RhodeyGirl September 29, 2010 at 10:55 am

Where is the photo of the finished product???? No fair!!!!!!

I love making mashed potatoes, probably because I never had them growing up and never saw my mom make them. They make me feel independent!

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Julia September 29, 2010 at 12:26 pm

I was thinking the same thing! I wanted to see the beautiful piped potatoes :)

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M September 29, 2010 at 3:46 pm

me too!

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grocery goddess jen September 29, 2010 at 10:55 am

You are so funny! And adorable in your Donna Reed cooking outfit :)

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Tracey @ I'm Not Superhuman September 29, 2010 at 10:56 am

My husband’s a mashed potato nut. He’d eat them for breakfast if I let him, which I don’t. I much prefer sweet potatoes. With toasted marshmallows, naturally.

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Lizzie September 29, 2010 at 10:56 am

Jenna, you crack me up! :)

Have you tried chilli chocolate? I think Lindt makes one. I’m definitely going to try out that roast garlic method (though I sneakily shortcut through that and by the pre-peeled cloves – would they still work?). Also I sneakily (BTW, this is NOT a reflection of who I am as a person! :)) don’t peel potatoes and leave the skin on – especially if they’re the Russett ones. Celebrate your hard fought victory over the mash! :)

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Heather (Heather's Dish) September 29, 2010 at 10:57 am

YUM! i’ll be honest…if there’s one thing i can do it’s make mashed potatoes. some call it a gift. i just call it yummy :)

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rachael September 29, 2010 at 10:57 am

I have the same apron, though I don’t wear it nearly as much as I should. I haven’t made mashed potatoes in years. When I was pregnant mashed potatoes were the only thing that appealed to me for months (after feeling nauseous for a week I ended up at the grocery store buying a 5lb bag of potatoes and a pregnancy test), I haven’t craved them since then though and my baby is 3. I agree, frosting is prettier.

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Maria @ Oh Healthy Day September 29, 2010 at 10:59 am

Oh man, I start craving Thanksgiving in August. It gives me this warm feeling of comfort. And the only mashed potatoes I eat are my moms. No other compare. And she cheats – using the hand mixer instead of a potato masher.

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Michelle @ Turning Over a New Leaf September 29, 2010 at 11:00 am

I have a scar from when I accidentally thought it’d be a good idea to peel my thumb along with my potatoes. Hasn’t stopped me from making them.

Mashed potatoes was one of the first dishes I was taught to cook. When I first made them I whipped them with my hand mixer. Then I went to college and my friends wondered why I was so afraid of potato skins and lumps. They like skins and lumps. I’ve learned to like both.

Can’t say I’ve ever had a problem with runniness though. I guess I’ve always eyeballed my milk/cream/half-and-half/butter well.

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Laughter-Loving Stacy September 29, 2010 at 11:00 am

Yummmmmmmmmmmmmmmmmmmmmmmmy :-p

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Theresa @ActiveEggplant September 29, 2010 at 11:01 am

My trick for mashed potatoes: sour cream, butter and whole milk. Plus a hand mixer. No lumps & nice creamy texture! Mashed potatoes without sour cream just aren’t the same.

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Charles September 29, 2010 at 11:02 am

That has to be the cutest picture ever of you.

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Lisa September 29, 2010 at 11:05 am

I LOVE mashed potatoes. Best thing about Thanksgiving!

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Sarah (Oc2Seattle) September 29, 2010 at 11:09 am

Love that you ended up with sushi – perfect for a 103 degree day! That potato peeling part always keeps me from having mashed potatoes too often. I like an electric mixer to get rid of the lumps, but go too far and you end up with potato soup . . . sigh

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R @ Learning As I Chop September 29, 2010 at 11:09 am

You could always leave the skins on! Creates a nice texture

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Kerry September 29, 2010 at 11:12 am

It all about the hand blender. I make the potatoes every year in my house. I used to use a potato ricer but the stick blender rocks my world.

I will be adding some over roasted garlic to my spuds this year. Thank you Jenna!

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Kendra September 29, 2010 at 11:13 am

You should use your mixer for the mashed potatos. It makes them super fluffy, totally removes the clumps, and saves so much of the manual labor.

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Jessica September 29, 2010 at 11:13 am

Jenna, that is a really cute picture of you. :) I love the apron and kudos on the mashed potatoes.

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Therese September 29, 2010 at 11:18 am

I hate lumpy mashed potatoes! I always take a hand mixer to it for the last minute or two after I’ve mashed them up.

I <3 your apron…

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ashleigh September 29, 2010 at 11:19 am

I love mashed potatoes but I am awful at making them. They either come out to creamy and its gross or too lumpy.

Also I love that pic of you! Your hair looks so pretty, your shirt or is part of your apron? looks so cute and so does that frilly apron!

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Amber K September 29, 2010 at 11:21 am

Agh! Why do people keep talking on their cell phones while driving? (tee hee, I was just doing that this morning, but at least I was hands free, that counts right?)

Mashed potatoes sound awesome right now.

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Estela @ Weekly Bite September 29, 2010 at 11:29 am

I think it’d be a time between mashed potatoes and frosting for me :)

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AllieNic @Frisky Lemon September 29, 2010 at 11:37 am

Dude. I’m wearing the same shirt as you. Well, I’m wearing the same shirt today as you did when you were making your mashed ‘tatos…Great minds think/dress alike?

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jenna September 29, 2010 at 11:41 am

Target, ftw.

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Heather @ The Single Dish September 29, 2010 at 11:40 am

I was going to try and conquer mashed sweet potatoes this weekend…they are pretty. I so much rather eat them out though- they always taste perfect.

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ModelBehavior September 29, 2010 at 11:40 am

You look very classic 50′s homemaker in that pic, love the nostalgia.

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jenna September 29, 2010 at 11:42 am

I think I’ve just been watching way too much MadMen…

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Natalia - a side of simple September 29, 2010 at 11:43 am

Mmm garlic on toast. Yum! I hope you aren’t opposed to me just referring to you as “the domestic goddess from the prairie.”

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polly September 29, 2010 at 11:45 am

LOVE mashed potatoes and of course love you, sweetie!

I am making a brand new recipe for pumpkin meatloaf right now. Want to come over for supper?

XOXO

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jenna September 29, 2010 at 11:51 am

yes!! Save a seat for me :)

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allison @ thesundayflog September 29, 2010 at 11:47 am

jenna, i KNOW you have a kitchenaid. why on earth are you mashing with a fork?? toss the boiled potatoes, butter, milk, garlic, and s&p in the mixer and blend away. perfect everytime :)

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Jamie @ Food in Real Life September 29, 2010 at 5:56 pm

Ditto! Kitchen Aid all the way! I add sour cream too. :)

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Shelley September 29, 2010 at 11:47 am

We always use our hand mixer to mash the potatoes. Takes care of all the lumps for nice creamy potatoes!

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ida September 29, 2010 at 12:00 pm

I didn’t know you had to go to court for driving while on the celly- thought it was just a fine. Joel Robuchon has the best mashed potato recipe, it calls for like 2 sticks of butter!

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Stacey (The Habit of Healthy) September 29, 2010 at 12:11 pm

Roast garlic is simply amazing, I love it.

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S @ extremebalance.net/blog September 29, 2010 at 12:14 pm

Feel free to have Thanksgiving twice: once with your northern neighbours (Monday October 11), and once again to herald the beginning of Christmas season in the States. :)

PS: Tzatziki in mash = glory.

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Amber September 29, 2010 at 12:19 pm

Try using red skinned potatoes instead. Russet potatoes are more starchy which gives the runny effect… but red skinned potatoes are creamier and totally delicious. You don’t even have to peel them because the skin is so thin! My husband taught me this and every holiday he makes amazing potatoes!

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eatmovelove September 29, 2010 at 12:24 pm

LOL.

You should be in Canada!

It’s our Thanksgiving the second week of October.

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eatmovelove September 29, 2010 at 3:45 pm

I’m also glad to see that you are not all super-human in the kitchen!!

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Jil September 29, 2010 at 12:28 pm

Ohhh now you’ve got me craving mashed potatoes.

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Stacy @ Student of Healthy Living September 29, 2010 at 12:32 pm

Ok, after reading this I am craving mashed potatoes! :)
Could you possibly do a post on tips or recipe for making gravy using the drippings from a turkey? Whenever I attempt to make it, it’s a complete disaster and does not resemble anything close to gravy!
Thanks Jenna for your awesome posts!! :)

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jenna September 29, 2010 at 12:32 pm

i LOVE mashed potatoes and I LOVE making them! I”m crazy, I love stading over boiling water and burning my fingers with steam trying to test doneness! it’s all worth it to have melt in your mouth potatoes!

cutest apron i’ve ever seen, girl!!!!

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Lauren at KeepItSweet September 29, 2010 at 12:39 pm

i didn’t ever realize how challenging mashed potatoes could be until i read jeffrey steingarten’s book – he has an entire essay devoted to perfecting mashed potatoes

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Heather @ Life, Gluten Free September 29, 2010 at 12:46 pm

That’s odd.. I have never ever had trouble making mashed potatoes. All it takes is boiled potatoes! I strain the potato water and keep it aside to add to the potatoes as I mash them. I only add oil (or butter if you can eat dairy) afterwards. I mash them with a oster hand mixer, the mixer is probably 30 years old so maybe that is the missing ingredient. I think my mom got it at a yard sale, way before I was born.

Either way, I’ve never had problems making the picture mashed potatoes. Mashed potatoes are really simple. I think that when you try to complicate them, or use a complicated recipe, then maybe they become to hard to make?

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jenny September 29, 2010 at 12:59 pm

not sure i’ve ever heard of sushi and mashed potatoes , but sounds yummy:)

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Kristin September 29, 2010 at 12:59 pm

I’m wearing that shirt in grey and have it in all the pretty flower colors. I think the turquoise is my favorite.
I need to stop reading your blog because I’m tempted to make everything. And my waistline will not thank you as much as my mouth will ;)

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Heather @ Side of Sneakers September 29, 2010 at 1:03 pm

Frosting definitely beats mashed potatoes in the pretty department ;)

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Dani September 29, 2010 at 1:05 pm

I love mashed potatoes and I love adding roasted garlic to them! However you took them to another level with your expert piping skills. I actually just got my first pastry bag with 6 tips ($6 on eBay for the whole set) and tried them out last night thanks to your excellent tutorial. Also, I love putting cream cheese (or goat cheese if feeling extra fancy) in my mashed potatoes, makes them extra creamyyy, is that weird??? But mashed malanga is the best (it’s that hairy looking root, pretty common in Miami where I’m from, it’s like potato but infinitely better!)

LOVE YOUR BLOG!! :)

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Rachel @ The Avid Appetite September 29, 2010 at 1:08 pm

Well you certainly worked for that sushi! I hate it when you try a dish over and over and it just doesn’t work. I actually haven’t tried mashed potatoes – yet. The beauty of cooking is that there’s always takeout!

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Justine September 29, 2010 at 1:18 pm

Potato ricers are inexpensive, mash the potatoes, AND you don’t have to peel them before you boil/rice them. I’m just saying….
:)

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Andrea September 29, 2010 at 1:22 pm

Oh, I love mashed potatoes. It’s the one thing I could actually handle before I really started trying to cook. Ha! And your apron is super cute. Love it!

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Elisabeth September 29, 2010 at 1:29 pm

A fork and a whisk??!! Girl, get your Kitchen Aid on that job–they work lovely for potato mashing!

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Erinn September 29, 2010 at 2:11 pm

The Pioneer Woman’s mashed potato trick is MAGIC!

Love the apron!

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Sharon September 29, 2010 at 2:25 pm

I think your first problem was making mashed potatoes when it’s 102 outside. Or in your apartment. You are a braver woman than I though-I came home from the gym to my 89 degree house, and the extent of my cooking last night was making fresh pico de gallo and opening a bag of chips….oh does adding mashed avocado to the pico de gallo count as cooking?

Btw, which Sauvingon Blanc did you enjoy with your ‘taters?

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chelsey @ clean eating chelsey September 29, 2010 at 2:33 pm

You totally did not have to peel off those skins! I am secretly super lazy, but others might think I’m just trying to get in some more nutrients. Nope.. too lazy to peel.

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katie September 29, 2010 at 2:37 pm

i always boil first, then peel. in fact, i made mashed potatoes last night too, and thats exactly what i did. they took about 45 minutes to boil, then i drained, let them cool, peeled, and mashed away!

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Holly September 29, 2010 at 2:49 pm

Whenever I get to the end of the mashed potato process I always feel like they “need something.” (which I usually fix by adding a Paula-Dean-sized portion of butter.) I don’t know if it is my body rejecting the 8 sticks of butter or what, but I too have an aversion to making mashed potatoes.

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Still Life in San Francisco September 29, 2010 at 2:49 pm

I enjoyed this post a lot. You’re so cheeky!

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Jessica September 29, 2010 at 3:06 pm

I always add a bit of sour cream to my potatoes. That will give some flavor w/out making things too runny by adding too much milk.

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valen September 29, 2010 at 3:27 pm

I’m sorry that the making of the mashed potatoes wasn’t fun or easy. I have been making a lot of mashed potatoes lately. I chop up yukon gold potatoes very small so they cook in about 8 minutes. I then drain and mash the potatoes through my strainer or sieve. Mix potatoes with water, s&p, and a little mayo. I use to use milk, and butter, but I think the mayo is 10 times better. Putting the potatoes through the sieve isn’t easy and its the only thing I don’t like about the whole process, but I hate lumps. I’m on a mission to reinvent the potato masher, seriously.

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Whitney September 29, 2010 at 3:33 pm

Don’t you have a stand mixer? Throw those potatoes in there and mash! I can’t imagine doing it with a fork!

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The Wife of a Dairyman September 29, 2010 at 3:37 pm

Garlic mash pototoes are amazing! I love them but don’t eat them too often. But for sure on Thanksgiving and Christmas and maybe New Year’s :)

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Maren September 29, 2010 at 3:59 pm

I’m in charge of Thanksgiving this year so I’m starting to practice the necessities now like carrot casserole and probably, now, mashed potatoes. I love the picture with the peeler (it belongs in Bon Appetite Magazine!).

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Averie (LoveVeggiesAndYoga) September 29, 2010 at 4:08 pm

Omg the ole CA laws about phone talking without a headset. May have been pulled over for that once or twice myself. Thankfully never had to do a traffic court appearance. Good luck!

The frilly apron and the glass of wine…I love the way you think! :)

And the taters…well, this would be my hubs kind of food. Garlic + potatoes = I can get him to do/buy anything I want! haha…

And it’s soooo hot here in San Diego too. Like 95F and humid. At the coast. Pity the poor souls inland. Ugh.

:)

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Ned Pitt September 30, 2010 at 9:01 am

They are good laws. Shame on countries that don’t have them (ahem.. Sweden). There’s nothing more reassuring than the sight of someone swerving towards you as they talk on their mobile.

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Sarah (Running to Slow Things Down) September 29, 2010 at 4:35 pm

Piped potatoes? What a genius idea. Love it. :D

And I rather like lumpy potatoes…haha. My Memere used to always use a hand masher. The result was a rustic dish of mashed potatoes and I loved every. single. bite. :D

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sabrina September 29, 2010 at 4:47 pm

A hand mixer (or Kitchenaid) makes them so fluffy they melt in your mouth!

Some tips for cooking: (1) add potatoes to pot, cover with COLD water, and then heat to a boil. This does something to the starch and makes them really yummy; (2) Poke with a fork. If it breaks, it’s cooked; and (3) When you take them off the stove, strain into a colander with a pot underneath to catch the water. If the potatoes are undercooked, keep the colander over the pot, and cover with a dish towel for 10 mins or so. They’ll steam and finish cooking.

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Chelsea @ One Healthy Munchkin September 29, 2010 at 4:57 pm

Your apron is absolutely adorable!

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sarahMTSBB September 29, 2010 at 5:18 pm

i bake my potatoes whole, cut them in half, scoop out the insides with a spoon, and put them through a potato ricer….add some milk, butter, salt, & pepper and you have fabulous mashed potatoes. really!

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Susan September 29, 2010 at 5:29 pm

I love your hair, long beachy waves….. Please please post a hair how to?

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Wine Girl (Kitchen Doesn't Travel) September 29, 2010 at 5:43 pm

I don’t love making mashed potatoes either. But the main reason I don’t make them is that I will eat the entire pot of them myself. I can’t stop myself. The more butter, the better. They are my most favorite food. When eating out, I frequently order the entree that comes with mashed potatoes and if mashed aren’t available, I’ll pick the entree that comes with what ever variety of potato is available. I’ve never met a potato I didn’t like!

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Lisa @ bakebikeblog September 29, 2010 at 5:58 pm

Sushi and mashed potatoes? What an interesting (yet tasty I am sure) combination! :)

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Camille September 29, 2010 at 5:58 pm

I just realized that your neighbors must want to break in to your apartment to eat all the good smells that come from it!

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Daniella September 29, 2010 at 6:03 pm

I already commented on this post but just wanted to say that sucks about the cell phone ticket! I’m still fighting a parking ticket for parking in a parking lot I PAID for! As in, I sent them a copy of my parking stub and just got a letter saying that the ticket was valid and I need to pay it so…. to traffic court I go! I’m not sure if it’s because California is in a deficit but I think the vehicle and parking enforcement departments want to own our souls!! I will be rooting for you in traffic court, stick it to the man!

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Jessica @ The Process of Healing September 29, 2010 at 6:10 pm

Mmm.. gotta love sushi and mashed potatoes :)
I’m bad at making them too.. and peeling potatoes is pretty much one of my most hated things. Ever.

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Rachel Wilkerson September 29, 2010 at 6:26 pm

haha I love that pic of your face!

I HATE making mashed potatoes. In fact, it stresses me out so much, I can’t even be in the kitchen when people are making mashed potatoes because I just can’t handle it. I think it’s the heat of the boiling water.

But DAMN, they taste good. And the roasted garlic sounds amazing!!

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Laura @ Backstage Pass to Health & Happiness September 29, 2010 at 6:47 pm

I love your dialogue! So witty and reminds me of a conversation I’d have with a friend.
Will we get to see your plated mashed potatoes, or no?

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Kate September 29, 2010 at 7:04 pm

I like to use organic Yukon Golds for mashed potatoes – skip the peeling altogether because the skins are so thin and I don’t worry about eating the skin on organic potatoes. Cutting them into 1-inch chunks helps cut down on boiling time and adding a little buttermilk if you have it when mashing adds a nice flavor. Definitely try using the stand mixer to mash up the potatoes next time. Those mixers do everything!

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Rachael September 29, 2010 at 7:10 pm

I have that exact same apron at home! Love!

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Paige @Running Around Normal September 29, 2010 at 7:16 pm

I love lumpy potatoes! I’ve never used roasted garlic though. I’ve actually never roasted garlic, period.

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Susan@MomSwimBikeRun September 29, 2010 at 7:41 pm

I wanted to see the pretty end product? You teased me the whole way and then nothin’. Hmph!!! ;)

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Jordan September 29, 2010 at 7:49 pm

Peeling the potatoes so you don’t get to enjoy the rustic awesomeness of mashed potatoes with skins?! Blasphemy!

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Kelsey September 29, 2010 at 8:14 pm

never been to traffic court. It’s not against the law to talk on a cell phone while driving here, which I’m really glad about.

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Meg September 29, 2010 at 8:16 pm

You know what works for me? After I’ve mashed the potatoes as well as I can, I get out my electric mixer and whip any and all remaining bumps out. And a dollop of sour cream never hurts! :)

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stacey-healthylife September 29, 2010 at 9:15 pm

Love the apron.

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Shauna September 29, 2010 at 9:53 pm

A fork and a whisk is totally what I use too, and they turn out great! I don’t follow a recipe though, so who knows what I’m doing.

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Kris September 30, 2010 at 7:03 am

Lol! The best, and I mean best, mashed potato recipe is from
The Barefoot Contessa. Try her Parmesan Smashed potatoes.

And I always “mash” mine in the Kitchen Aid. So much easier.

I think I’ll try roasting squash this wknd.!

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Judith September 30, 2010 at 10:38 am

OK, Jenna, I have tried many of your recipes, including the oh-so-delicious but time consuming Italian Buttercream, so please try this easy, can’t fail mashed potato recipe.
Use Yukon Golds, no need to peel, but rough chop.Put them in a pot with cold water to start and add whole peeled cloves of garlic. As many as you want, but more is better as their flavor is mild when you boil them. Cook until fork tender. Drain, them heat gently, while adding butter and heavy cream, also to your liking. I haven’t tried the Kitchen Aid, but in my world less dishes to wash is a good thing, so mash them (yes, get a masher) in the pan. S and P of course. The garlic simply melts into the potatoes, magically, the cream makes them creamy, and I know your philosophy re butter, just do it. And trust me on this!

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Cecilia September 30, 2010 at 8:21 pm

Easiest way to make mashed potatoes? Use the microwave. Seriously. Cooking potatoes in the microwave is actually one of the best possible ways to steam potatoes–one prevents extra water seepage in the cooking process, plus all of the nutrients from the skin (in which the only nutrients in a potato reside) are trapped inside instead of leeching out into the boiling liquid. Scrub them, poke them with a fork, place on a paper towel in your microwave, and press the “potato” button. Then, once cooked, cut them in half, stick each half face down in the potato ricer, and press away! The genius is that you don’t even need to peel them or chop them–the peel gets left behind in the ricer, which you can then toss. Then, I just add a cup of steamed milk and some melted butter, lots of salt and pepper, and mix it up with a big wooden spoon until it’s just creamy (over-mixing potatoes is the devil’s work, don’t do it!) The ricer really is the key tool–they’re not too expensive, and they actually serve several quite practical uses in the kitchen (I use mine to drain defrosted spinach and even to puree fresh tomatoes for sauce when I am disinclined to haul out the food processor).

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G October 1, 2010 at 12:40 pm

Get a potato ricer – you don’t have to peel (the peels stay in the ricer -kinda like a garlic press) – just rice them right into the hot liquids (whatever- milk/cream) and melted butter then stir with a fork or wooden spoon or anything – they stir like melted butter – Best kitchen tool ever.

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HVL November 24, 2010 at 1:57 pm

Potato ricer/hand masher is the answer.

Also – no sympathy for you getting pulled over. Having one hand off the wheel for a long time coupled with the potential distractions if you drop your phone makes it dangerous. It’s common sense.

If you must talk and drive, get a hands free kit

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Shyla October 4, 2012 at 4:10 am

I just read this post today… a little late. Have you ever used a potato ricer? It makes the most wonderful mashed potatoes and is super easy to clean up. You need to try one, you might make mashed potatoes more often!!

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Jennifer November 22, 2012 at 5:00 pm

So… I grew up slicing the potatoes in rounds, like you would if you were frying them- like chips, only a bit thicker. They boil much faster that way. And we cream them with a mixer. With some butter and milk (or half-and half, or sour cream, or whatever you wish…) It’s really, really easy.

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