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Mashed Potatoes

Mashed Potatoes
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by : ChefLars

A Little Personal History:

What can I say, I love mashed potatoes!

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 Mashed Potatoes BigOven - Save recipe or add to grocery list
Chef Lars
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Course Dinner, Lunch, Side Dish
Cuisine American
Equipment Chef's Knife, Cutting Board, Grater, Large Cooking Pot, Medium Mixing Bowl, Potato Masher, Wooden Spoon
Cost Cheap
Skill Level Easy
Servings
Ingredients
  • 4 Yukon Gold or Russet potatoes peeled and quartered
  • 1/4 cup butter
  • 1 bunch green onions chopped
  • 1 tablespoon prepared horseradish
  • 1 teaspoon garlic powder
  • 2 tablespoons grated Parmesan cheese
  • 1/2 cup milk
  • To Taste black pepper freshly ground
  • To Taste salt
Toppings (Optional):
  • 1 cup extra-sharp cheddar cheese grated
  • 4 bacon slices cooked and crumbled
  • 1 tablespoon parsley chopped
Course Dinner, Lunch, Side Dish
Cuisine American
Equipment Chef's Knife, Cutting Board, Grater, Large Cooking Pot, Medium Mixing Bowl, Potato Masher, Wooden Spoon
Cost Cheap
Skill Level Easy
Servings
Ingredients
  • 4 Yukon Gold or Russet potatoes peeled and quartered
  • 1/4 cup butter
  • 1 bunch green onions chopped
  • 1 tablespoon prepared horseradish
  • 1 teaspoon garlic powder
  • 2 tablespoons grated Parmesan cheese
  • 1/2 cup milk
  • To Taste black pepper freshly ground
  • To Taste salt
Toppings (Optional):
  • 1 cup extra-sharp cheddar cheese grated
  • 4 bacon slices cooked and crumbled
  • 1 tablespoon parsley chopped
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Rating: 0
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Instructions
  1. Bring a large cooking pot of salted water to a boil. Add potatoes, and cook until tender, about 25 minutes; drain and place potatoes in bowl.
  2. Alternatively, if using starchy potatoes, like russets, it”s best to bake them at 400F for an hour or till done and scrape out the pulp with a spoon. If you”ve made Lars”s Oven Baked Potato Skins with potato pulp saved, bring out from fridge and use.
  3. Return pot to stove, add butter and melt over medium heat. Stir in green onions, and cook until tender, 3 to 5 minutes. Remove pot from heat.
  4. Add potatoes, horseradish, garlic powder, Parmesan cheese, milk, pepper and salt to pot.
  5. Mash together with a potato masher.
  6. Return pot to stove, heat over medium heat to serving temperature, stirring occasionally with wooden spoon to avoid scorching potatoes.
  7. Optionally top with cheese and/or bacon and serve.
Recipe Notes

Advanced Preparation:

  • Everything can be done in advance, refrigerated and re-heated.

Tips, Notes, and Variations:

  • While most any types of potatoes can be used, I have discovered the real trick to creamy, heavenly potatoes is to use Yukon Gold potatoes instead of Russets. That's really all there is to it (along with butter, milk/cream, and seasonings).
  • Starchy potatoes, like russets, have high starch and low water. Starchy potatoes are great for baking and French fries, and good as mashed potatoes. When cooked in water, they disintegrate; when cooked by dry heat, they become crumbly and fluffy.
  • All-purpose, or chef”s potatoes, like Yukon Golds, have medium starch and medium water. All-purpose potatoes are great in stews, soups, mashed potatoes, or for roasting. When cooked, they are at once moist and fluffy: they keep most of their shape in soups and don”t dry out when baked.
  • If you want to take your mashed potatoes to the next level, check out this great how-to video: Mashed Potatoes 3 Ways