One of the things I look forward to most about winter is mashed potatoes. Big, soft mountains of warm potato comfort. They're like a cozy blanket for your mouth. Even better, my son loves them. Oh, the praise that is heaped upon me when I cook mashed potatoes! It totally makes up for those times when I cook Brussels sprouts (not popular).
I used to go through the trouble of peeling and cutting and boiling, and it's not really that much work. But then I figured out a mashed potato method that's way faster and easier. And it even tastes better! Here's my recipe.
Oven-Roasted Mashed Potatoes
1. Scrub four whole potatoes and prick skin all over with a fork. Roast at 425 degrees for about 40 minutes (depending on size) or until very soft when squeezed. Russets make the creamiest mashed potatoes, but this will work with other varieties.
2. Let cook slightly. Slice each potato in half, lengthwise. Holding potatoes with oven mitts, scoop insides out into a bowl. Scrape everything out of peelings as much as possible.
3. Potatoes will already be partly mashed. Mash more, adding salt, pepper, and whatever else you like in your mashed potatoes. I use butter and whole milk, but you could use low-fat yogurt or skim milk if you're watching calories.
And you're done! This recipe gives you chunky, homemade-style mashed potatoes, my favorite kind. The peelings do end up a little tough and crunchy after roasting, but if you want the extra fiber and vitamins from the peelings, you could try chopping them and adding them back into the mashed potatoes.
And of course, there's all kinds of other add-ins: Grated cheese, sliced green onions, herbs. I like to roast a chicken while I'm roasting my potatoes (in a cast-iron pot for a full hour at least). Add a tossed salad and that's one of the easiest, most satisfying, most kid-pleasing dinners in my repertoire.
How do you like your mashed potatoes?
Image via gkdavie/Flickr