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Saffron and Honey

Eat Chic

September 5, 2012

Dad’s mashed potatoes

Sorry for the prolonged absence – I had to go to Moscow for my cousin’s wedding last weekend, and it turned out to be a quick skip and a twirl type trip from Thursday to Monday.

Still feeling slightly disoriented, but not enough not to share one of my favorite foods of all time: my dad’s mashed potatoes.

Growing up, everyone in my family – uncles, grandparents, etc. – had what was deemed to be “the best” mashed potato recipe. We bickered good-naturedly about which was really the best and even had little competitions.

For me though, there was no contest, this recipe that my dad has been making my whole life is a product many family techniques and traditions. These mashed potatoes are a little pot of gold.

Note: This is the ultimate recipe to taste, taste, taste, and adjust – all potatoes are different, and you want your mashed potatoes to be creamy, thick, and savory. If the potatoes are good, you don’t need crazy amounts of butter to make them fluffy. Also, use a fork to mash, no fancy ricers!

Dad’s mashed potatoes

You’ll need:

  • 2 lb potatoes (Yukon Gold or another starchy, ‘flaky,’ not waxy, variety)
  • 1 cup milk
  • salt
  • 3 cloves garlic, pressed
  • 2 T butter

1. Clean and peel potatoes well and cut in half (or thirds, depending on the size of the potatoes). Place in a large pot of cold, lightly salted water. Bring to a boil and cook about 25-30 minutes, uncovered, until soft.

2. Drain potatoes and place in a large bowl. Warm the milk in the microwave.

3. Add garlic to the potatoes. Using a fork, whip the potatoes, garlic, and butter together, adding a bit of the warm milk at a time. Add a good pinch of salt and whip again – no lumps! – then taste for seasoning. You may need a bit less or more milk, so adding it in gradually is usually a good call.

Tasting the mashed potatoes was – and still is – my job in the family, from  young age. You can also add chopped fresh chives or dill to make these even more Russian, or substitute sour cream (about 4 T) for the butter.

Reader Interactions

Comments

  1. Carol Anne @ Rock Salt says

    September 5, 2012 at 7:44 am

    Mashed potatoes are one of my favourites – I like the addition of garlic to these. Keeping it simple is definitely best when it comes to mash 🙂

    Reply
  2. girlinafoodfrenzy says

    September 5, 2012 at 9:52 am

    The perfect mash is just that, perfection. I think potatoes are the ultimate comfort food and certainly to appear now fall is getting underway in the northern hemisphere!

    Reply
  3. Barbara Bamber | justasmidgen says

    September 5, 2012 at 10:26 am

    As you know, I’m a big fan of family tradition and those wonderful recipes given to us by parents and grandparents! I have to try these, I love a garlic mashed potato.. and I have to admit, mine aren’t the best! I think warming the milk might be the trick! xx

    Reply
    • saffronandhoney says

      September 6, 2012 at 12:02 pm

      Thank you, Smidge! I feel like traditional homey recipes carry more with them than just taste! Try the milk trick and let me know what you think xx

      Reply
  4. dhphotosite says

    September 5, 2012 at 1:46 pm

    I do believe this recipe is right on target…only one problem I can see. Once I start eating mashed potatoes…I CAN”T STOP!!!

    Reply
    • saffronandhoney says

      September 6, 2012 at 12:01 pm

      haha me too, David!

      Reply
  5. Choc Chip Uru says

    September 5, 2012 at 3:03 pm

    Your dads mash certainly looks unbeatable my friend 😀

    Cheers
    Choc Chip Uru

    Reply
    • saffronandhoney says

      September 6, 2012 at 12:01 pm

      Thank you, Uru! They are certainly MY favorite 🙂 How are exams?? x

      Reply
  6. yummychunklet says

    September 5, 2012 at 8:58 pm

    I bet these taste so creamy and decadent.

    Reply
    • saffronandhoney says

      September 6, 2012 at 12:00 pm

      Thank you, yummy!

      Reply
  7. Three Well Beings says

    September 6, 2012 at 2:16 am

    What a wonderful trip to have taken! How wonderful to have an excuse to travel like that. I have always said i could live on mashed potatoes alone…but this recipe with the garlic is just wonderful. I can’t wait to try it. D

    Reply
    • saffronandhoney says

      September 6, 2012 at 12:00 pm

      Oh me too, Debra, me too 🙂 I could have them for breakfast, lunch, and dinner in various forms!

      Reply
  8. Anne says

    September 6, 2012 at 3:50 am

    Mashed potatoes are so important to get right. A poorly made mash is dreadful, while a well made mash is divine! This looks divine!

    Reply
    • saffronandhoney says

      September 6, 2012 at 11:59 am

      You’re so right, Anne!

      Reply
  9. Karista says

    September 6, 2012 at 11:55 am

    There is nothing like a bowl of delicious mashed potatoes!! And garlic makes it even better. 🙂

    Reply
    • saffronandhoney says

      September 6, 2012 at 11:58 am

      I completely agree, Karista! So innately comforting.

      Reply
  10. cecilia says

    November 20, 2013 at 10:50 am

    of course i zoomed straight to dads mashed potatoes, then on to the hummus.. you are having a feast! c

    Reply
    • saffronandhoney says

      November 20, 2013 at 2:23 pm

      Quite a feast, C! I always look forward to the mashed potatoes.

      Reply

Trackbacks

  1. Thanksgiving Menu Ideas | Saffron and Honey says:
    November 20, 2013 at 8:03 am

    […] Dad’s mashed potatoes […]

    Reply
  2. Thanksgiving menu prep - Saffron and Honey says:
    November 20, 2015 at 6:47 pm

    […] Dad’s mashed potatoes […]

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Welcome to Saffron & Honey, my little place under the sun to cook and live colorfully. I'm Ksenia and I'm a cook, writer, and food photographer. Read More…

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