The Basics: Mashed Potatoes

Last year when I got my wisdom teeth removed, I ate nothing but mashed potatoes for nearly a week. The experience was pretty horrific – I ended up with a dry socket and learned that I have an insane pain tolerance. It was awful. But I ate mashed potatoes like it was my job.

So was it really that bad? Yes, it was absolutely awful, but the mashed potatoes helped. Would I do it again? Hell no. Not enough vicodin in the world to go through that again…

Anyway, the other night I was involved in a Twitter conversation regarding mashed potatoes, and I knew I had to add them to my Sunday menu this week. It’s been a long time since I’ve had homemade mashed potatoes. I think the last time was the Truffle Bacon Mashed Potatoes. But sometimes you just need the basics.

And then there’s this. Yeah. I have no idea either.

Mashed Potatoes

  • 3lbs. red potatoes, rinsed and quartered
  • 1/2 c. butter
  • 2-3 tbsp. milk
  • Salt, to taste
  • Pepper, to taste
  • Garlic powder, to taste
  • Oregano, to taste

Place diced potatoes in a large pot & cover with water. Bring to boil over medium-high heat. Lower temperature for a rolling boil until potatoes fall apart when poked. Drain excess water.

Dump the potatoes, butter, milk, and seasonings in the mixing bowl & mix on low until creamy or desired consistency (I like a few lumps in mine). Make sure not to over mix the potatoes or else they’ll become gooey due to the starch in the potatoes breaking down.

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