Remember last week how I said I was on a classic kick? Mashed potatoes and gravy is a side dish that I’m pretty sure almost no one would give up. Maybe it’s because it reminds us of our childhood, or even from a time earlier when we were weaned onto solid foods as little tots (catch the pun?).
If you want a brief history of mashed potatoes…
Potatoes were thought to cause leprosy in the late 1700s and were banned from France, but by the early 1800s had become one of the country’s most popular foods. The potato masher (really the ricer) was patented in the late 1800s and dehydration methods were tested during World War II for soldiers to have potatoes. The instant mashed potato came out of a combination of the ricer technology and dehydration methods by Idahoan (arguably the world’s most successful instant potato company) in the form we’re familiar with 1950s.
Mashed potatoes can be made a TON of different ways using any kind of potato you prefer – russets will give you a fluffier texture while Yukon or any variety of gold will give you a creamier one, and red potatoes will work if you’re going for a skin-on, rustic variety.
I prefer russets for that light and fluffy consistency – and also because I tend to always have them around. I also peel mine so my mashed potatoes are smoother and more uniform, but you can leave them unpeeled if you like the texture of potato skins (just make sure to wash them well!)
This recipe is:
- Light
- Fluffy
- Comforting, and best of all…
- Super simple!
It’s just four ingredients with salt to taste and can be made as a quick meal for one or a as a larger recipe for a side dish with family and friends. It also goes perfectly with my simple mushroom gravy recipe (coming next week!).
If you try out this recipe, please share it with me by commenting or tagging me in a photo on Instagram @plantsnotplastic. Enjoy!
Simple Mashed Potatoes
Equipment
- Medium sauce pan
- Potato masher (1)
Ingredients
- 1 large Russet potato 3-4 1/4" diameter, rough chopped
- 2 cloves garlic halved
- 1/3 cup unsweetened plant milk
- 1/2 tsp dried parsley
Instructions
- Place chopped potato and halved garlic in a small-med sauce pan and fill with cold water until just covered
- Bring to a boil, reduce to a simmer and cook for 12 minutes
- Drain the water completely (2) using the lid, draining as much liquid as possible
- Place pan back on the stove on a low heat and cook for 1-2 minutes more to dry out potatoes further (removing any remaining liquid)
- Remove from stove and mash with a potato masher (1)
- Add unsweetened plant milk and parsley and stir to combine
- Serve with salt and pepper to taste
- Enjoy!
Video
Notes
- You can use a ricer, sieve with a spatula, or fork (just depends on what you have in your kitchen already), just don't use a food processor as it will make your mashed potatoes gummy
- I prefer almond or soy milk for flavor, but you can use whatever type of plant milk you prefer. If you want to go without a plant milk altogether, reserve 1/3 cup of the cooking water and use that instead
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