Please follow and like us:
Ooh! These mashed potatoes are delicious! They are always the perfect side dish and a must for fried chicken… like my Southern Fried Chicken: https://the2spoons.com/finger-licking-southern-fried-chicken/
Mashed Potatoes just make everything better! They are creamy and buttery and I quickly fried a few shallot strings to top these with which makes them even more delicious!
Popular – Creamy and Buttery Mashed Potatoes with Fried Shallots
Heres a link that will give you a little history of mashed potatoes: http://thefederalist.com/2016/12/01/enjoy-delicious-mashed-potatoes-read-origin-story/
So, here’s my recipe! Enjoy!
Creamy and Buttery Mashed Potatoes with Fried Shallots
Ingredients
- 4 Russet large potatoes (add more if you want extras, but usually one potato per person)
- water to cover
- salt and pepper
- 1/2-2/3 whole milk, half and half, or heavy cream warmed
- 4 tbsp butter, or more if needed, melted and heated with the milk, cream or half and half
- 1 small shallot, sliced Optional
Instructions
- Dice the potatoes in uniform pieces and add to a pot large enough for the potatoes to be completely covered by water. Add a little salt to the water. Bring to a boil and cook until the potatoes are fork tender. Very important, because if you undercook your mashed potatoes will be lumpy.
- Drain the potatoes and return to the pan. With the heat still on let the potatoes cook on low to medium until the water has evaporated.
- Heat the butter and 1/2 to 2/3 cup hot milk, half & half, or cream. I like to mash my potatoes in my stand mixer or with a hand mixer, but you can use a potato masher or better yet a ricer. Regardless, start mashing the potatoes, then add the butter and milk a little at a time. It’s hard to say exactly how much liquid, that’s why you want to add a little at a time to your desired consistency. Continue beating, adding the butter/liquid mixture as needed, until lumps are gone. Sometimes I use a ricer and this takes this step away. You’d just rice your potatoes, add the butter and liquid, then season to taste.
- After your desired consistency is reached add salt and pepper to taste. You added a little salt to the water so be sure not to over salt. Add additional butter and combine if desired, or top the final potatoes with a few pats of butter.
- Heat a little oil and quickly fry the shallot rings until browned, turning about 1 minute.
- Bon Appetite! Serve with my green onion cream gravy and Frank’s Red Hot Wing Sauce Southern Fried Chicken!
