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Friday, January 30, 2015

Nana's Creamed Potatoes (Update)

That's right! Updated with better photos and easier to follow instructions!

When I first posted this recipe I was quite new to blogging. My photography skills have since improved and to be totally honest I've kind of perfected this recipe. I still think this is one of those dishes where you're better off going by feel and taste than following a recipe, but I've tried my best to get some more accurate measurements for you.

You can use a stand mixer or hand mixer to whip or cream your potatoes. You can do them with a potato masher for a chunkier texture or a ricer if you like them really smooth. Since I only make about half of the recipe I like to mash mine with a fork. If you don't have much in the bowl it's faster, easier to clean, and I really like the texture.

These are my second favorite mashed/creamed/whipped potatoes in the world. The only potatoes I like better are Aaron's mom's, and I can't quite put my finger on the difference between hers and mine. It's possible she just puts more butter in hers because they are super buttery tasting and they're so smooth and creamy... But today we're talking about my recipe.

We pair these potatoes with everything from fried chicken to roast beef. They've become a staple in our menu, popping up once or twice a week most of the time. If you've been settling for powdered instant mashed potatoes out of convenience you should give these a try. They're so easy to make and way more tasty. I promise you'll never want to make instant potatoes again.

Nana's Creamed Potatoes

Source: Nana's Family Recipe

2 jumbo russet potatoes (or 4-5 small to medium potatoes)
1/4 cup (1/2 stick) butter
1/4-1/2 cup milk
3-4 Tbsp mayonnaise (or sour cream or plain greek yogurt)
2 cloves garlic, minced
onion powder to taste
salt and pepper to taste

Peel and cut the potatoes into 1/2 inch cubes and place them in a medium saucepan. Add just enough cold water to cover the potatoes plus about 1/2 inch and some salt. Bring the potatoes to a boil over high heat.

Boil the potatoes for 18-20 minutes, or until the potatoes are fork tender. Drain them and then dump them in a large mixing bowl or the bowl of your stand mixer.

Add the butter, garlic, and 1/4 cup of milk and mash or cream until just short of your desired texture. Add up to another 1/4 cup of milk if the potatoes seem too dry.

Add the mayonnaise and season with onion powder and salt and pepper to taste. Mix until combined.

Serve warm with absolutely everything!

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