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.
- 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.