Mashed potatoes really don’t have to involve endless peeling and pulling out a mixer and other time consuming tasks. There really is an easy button to fulfill the mashed potato craving. It’s so easy I’m almost too embarrassed to even post this. Almost.
To have mashed potatoes, do you really have to have them perfectly peeled and have the consistency of something that would be found on the baby food aisle? I don’t think so, so much so that I haven’t peeled a potato in over a decade. I refuse to. Not.Gonna.Happen. And in this decade of taking it easy with the taters, we’ve enjoyed every buttery bite of potato goodness.
At first I thought maybe I was the only person subjecting my family to what many would consider to be a really lazy effort. Well, nope! After I starting making these mashed potatoes, we went to several high-end restaurants in our touristy town. Do you know what was served with blackened seafood and steaks? These potatoes! Sometimes they were plain with just butter and salt and other times, herbs and spices were thrown in and they were finished with a drizzle of olive oil
Oh, and if you just wanted the mashed potatoes as a separate side, yeah, $6….for a tiny bowl. What?!?!
This isn’t really a recipe, it’s a method and I’m going to show you how.
I chopped around 2.5lbs of red skinned potatoes, yellow potatoes would be great too. After chopped I covered them with filtered water here and brought them to a boil.
Boil them for 25 minutes.
After boiling, drain them and place them back in the pot, or you could be like me and drain them the best you can using the lid of the pot to hold the potatoes in and slightly open it to let the water out. For 2.5lbs of boiled potatoes, I used 1 cup of bone broth here. You could use beef broth from a roast or milk. Use something like this to mash it all together.
This is the consistency you’re going for. It will still be a little lumpy but also silky. Place in a serving dish with plenty of pastured butter from animals that are actually on pasture, not feed lots and mineral-rich salt here or butter and salt it when serving on individual plates. My husband likes freshly-cracked, black pepper all over his too.
See how easy that was? Here’s an easy side to dish up anytime you want.
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