Easy Clean Eating Homemade Mashed Potatoes
Mashed potatoes are SO easy to make.
I know it seems easier just to buy the instant packets of dehydrated mashed potato flakes, and pour them into boiling milk and butter. And it might be for you.
However, potatoes are not only cheaper, but healthier, and just as easy as the instant ones to make with a whole lot more taste!
If you can chop potatoes, boil water and smash everything together in a pot or bowl, you're good to go! That's all it takes.
Now this once old fashioned way to make mashed potatoes can be available to you every night of the week if you'd like. I know my husband would!
So if you happen to have mashed potatoes left over, and don't want to eat them as is, you'll have plenty of wonderful ways to use them in other dishes.
I told you that it was simple, so let's go over how to do this easily yourself!
- 5-6 medium baking potatoes
- 1 cup organic whole milk
- 1/2 cup real butter
- pinch pink Himalayan salt
- Run your potatoes under a stream of water in the sink and scrub them clean with something rough.
- We usually leave our skins on to make mashed potatoes.
- If this is not the case with you, remember to block the drain on your sink before peeling your potatoes. You don't want to send them down the disposal unless you can afford the expensive plumbing bill later.
- Place your potatoes on your cutting board with a large knife.
- Carefully chop up all of your potatoes into small pieces.
- I usually do this by cutting them in half first, and then into quarters, before chopping those into smaller pieces. Just be careful with your knife while doing this.
- Fill up a medium pot about halfway with water.
- Drop your chopped potatoes into the pot and set it on the stove.
- Bring your potatoes and water to boil over medium high heat.
- Once the water is boiling, set your timer for 30 minutes.
- Towards the end of your cooking time, test your potatoes by pulling out a single cube and trying to flatten it on the counter with a fork.
- Your potatoes are done when you can easily smash one of your potato cubes without much effort.
- You'll see in the picture that my husband could hardly pull a piece of potato out of the pot to test it without it falling apart.
- When finished, pour your potatoes into a strainer in the sink.
- On the side, in a separate large mixing bowl, add your butter.
- Pour your strained potatoes on top of the butter in your mixing bowl.
- Now add your milk and salt to the bowl.
- I have a potato smasher purchased just for this specific purpose and I love it. I would highly suggest grabbing one yourself.
- Even if you don't have one of these, you can simply smash and mix your potato mixture together with the back of a wooden spoon or with a fork.
- My husband likes his potatoes really chunky, but I like them pretty smooth. Continue mashing your potatoes until you achieve the desired texture.
- Taste your potatoes to see if you need to add more milk or butter. Butter will make it a little thicker, and milk will make it creamier.
- Yummy! Yummy!
|Serving size: 3/4 cup of mashed potatoes|
|Calories from Fat||63|
|% Daily Value *|
|Fat 7 g||11%|
|Saturated fat 4 g||20%|
|Unsaturated fat 0 g|
|Carbohydrates 28 g||9%|
|Sugar 4 g|
|Fiber 4 g||16%|
|Protein 4 g||8%|
|Cholesterol 20 mg||7%|
|Sodium 213 mg||9%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|
Everyone likes their mashed potatoes a little bit differently.
The options are endless. Some like skins on and some no skins. Some people like more butter and some like more milk.
Some people, like my husband, like their mashed potatoes chunky and so they don't mix them all that well. But some individuals like their mashed potatoes smooth.
For smoother mashed potatoes, I would add a bit more milk and you can even use a hand mixer to get them really smooth! Yummy!
Either way, mix them up, try them at different stages, and you can even experiment with your butter, milk and salt amounts until you find what you really like.
Good luck with your new recipe!!
What do you like on your mashed potatoes?
© 2014 Victoria Van Ness