Mashed potatoes are comfort food extraordinaire. When I was growing up, we only had them on holidays like Thanksgiving and Christmas. They were considered special, or maybe just too much work. I am fortunate enough to own a KitchenAid stand mixer, so I don’t even bat an eye about making them, even on a Tuesday.
I put “potatoes” in parentheses on purpose (OOO love that alliteration right there!) because I rarely make my mashers with potatoes solo. Some proportion of cauliflower, turnip or sweet potato is usually part of the mix with the regular old russets or golds.
It’s a very basic recipe, cubed up potatoes and whatever else boiled in salty water. Sometimes I peel them, sometimes I don’t. Cooked til tender then drained and tossed into the mixer bowl. Butter (vegan or real), milk of choice (unsweetened/unflavoured – I’ve made THAT mistake), salt and pepper, sometimes a spoonful of horseradish or greek yogurt, sour cream. Put on the whip attachment and watch the magic happen in moments.
Taste them, correct the seasonings and add other goodies that delight you. I’ve been known to add green onions, wasabi plant stems and Oregon Coast Wasabi seasoned salt, even blue cheese chunklets when I had some left in the fridge begging for use.