culinary review
   
   

Chunky Mashed Potatoes

Last Modified: 10/29/07
First Published: 10/29/07
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Views: 6356

Some people prefer chunky mashed potatoes as opposed to smooth mashed potatoes. They are a littlemashed_potato heartier and you don’t have to be as precise when you mash them together.

Mashed potatoes is perfect to make next to a variety of dishes. Around the holiday with your turkey or next to your meat loaf, nothing beats homemade mashed potatoes.

We usually utilize a potato masher when making chunky mashed potatoes. It works quite well, and all you do is mash the boiled potatoes as much as you like, depending on how chunky you like them.

When you make chunky mashed potatoes, we like to utilize two different kinds of potatoes for added texture. A baking potato is always a good choice in combination with smaller red potatoes or wax potatoes. Use about equal parts, or perhaps slightly more baking potatoes. Usually 1 large + 1 small potato per person is enough, although mashed potatoes are perfect left-over food since it can be utilized in a variety of dishes, so it doesn’t hurt to make a little extra.

When making chunky potatoes, you don’t have to be as careful about removing the skin. One option is to peel some of the potatoes and leave the skin on some for a heartier taste and look.

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4 servings

Ingredients:

  • 3 large baking potatoes + 4 smaller potatoes
  • about ¾ cup of milk or cream
  • 2-3 tablespoons butter
  • 2 teaspoon salt (to taste)
  • freshly ground pepper

Possible flavorings:

  • pressed garlic
  • freshly ground nutmeg
  • shredded cheese (preferably sharp, flavorful cheese)
  • herbs
Method:

Boil the potatoes in liberally salted water, either skin on or skin off. We prefer to boil the potatoes with the skin on, as it will prevent the potatoes from becoming too liquidy. Boil the whole potatoes until they are ready (when a toothpick can easily go through it). You don’t have to worry too much about over-cooking the potatoes since they will be mashed anyway. Peel as many potatoes as you like (or none) if you boiled them with the skin on.

Heat the milk/cream up. If you are adding garlic, then it’s a good idea to add the raw garlic to the milk as it heats up, the heat will limit any bitter garlic taste.

Place the potatoes in a bowl, add the milk/cream, the salt, the pepper and possible flavorings and start to mash the potatoes together with the masher. Stir well until well incorporated. Serve right away.