A take on my dad’s experimental mashed potatoes he made one night for dinner, these are the only mashed potatoes you’ll ever want to make after you try them! Eat them plain or with a bit of our chive drizzle on top!Prep Time: 20 Minutes, Cook Time: 10 Minutes
5lbspotatoeswe usually do a mix of Yukon gold and red-skinned potatoes
2Tbspmustardadjust to your liking… we know it seems like an odd ingredient to include but it makes them
salt and pepper
Place a large pot of heavily salted water (“as salty as the Mediterranean!” or about 1 tablespoon salt) Wash, chop, and add chopped potatoes to the pot of water as you’re going. (Leave all the peels on for extra texture!)
Once finished, boil the potatoes until tender. (about 10 minutes later depending upon the size of the chopped potatoes… smaller pieces cook faster! Take one out to test. Don’t let them get mushy!)
Strain the potatoes and make sure they are completely dry with a towel. (You can put them back in their original pot and heat on very low for 10-15 minutes to get rid of all excess moisture and for better texture but I rarely have the time and skip this step!)
Put dried potatoes in a large mixing bowl.
Use a potato masher to mash the potatoes.
While stirring in between, add in butter, minced garlic, milk, and mustard. Add sour cream if you’re using it.
Salt and pepper to taste.
Feel free to add herbs such as chives or parsley and/ or top with our chive drizzle. Enjoy!
Our favorite add-ons: sour cream, chopped chives, green onions