Love your spuds: Mash ‘em
Potatoes. Spuds. Tubers. No matter how you slice ’em—or mash, dice, or grate ’em—that bit of prep is worth the delicious results! And when you love spuds, these dishes really deliver. What better way to show your loved ones you care than serving up delicious and nutritious fare?
For this post we‘re focusing on perhaps one of the most beloved side dishes of all time…the mashed potato. Easy, filling, and delicious, you just can’t go wrong serving up a scoop of this creamy concoction.
Tips for the perfect mashed potatoes
- 3 large Idaho Russet potatoes (or the equivalent amount of the potato of your choosing)
- 1/2 cup heavy cream
- 1/4 cup butter
Scrub your potatoes with a vegetable brush to clean off dirt. Peel off the skin for a creamy dish, or leave skins on for something more rustic (and even more nutritious)!
Cut into 1-2 inch pieces and place into pot of salted water. There should be enough water in the pot to completely cover potatoes with room to spare. Boil until soft enough for a fork to easily slide through.
Drain water and add in butter and heavy cream to the pot.
From here, the prep technique is up to you:
- For a more rustic, textured dish, simply use a fork or wire masher and some elbow grease to mash everything together. You will probably be left with some larger chunks of potato. This is a great method to use if you are leaving on the skins.
- Using a hand mixer will give you a more consistent, fine consistency and requires less work.
- Going all out? Time to break out the potato ricer. This will give you the creamiest, most decadent dish of the three. You can even use these spuds in a piping bag to create fun shapes or a fancy presentation.
After you’ve mashed (and added in any extras, see following recipes), salt and pepper to taste. Garnish and serve.
You can add more or less butter and cream based upon your preferences and dietary needs.
Dressing ‘em up
While your simple butter and cream potatoes make an excellent weekday side dish, sometimes you’re looking for a little something more. Maybe you have company coming, you’re prepping a birthday meal, or you just want to make Wednesday night a little more special. These recipes really deliver (for not much more work!).
Cambozola Mashed Potatoes
Cambozola is a cross between Camembert and Gorgonzola. It has a brie-like consistency with a subdued blue cheese flavor, ideal for those easily overwhelmed by the full-on pungency of Blue Cheese.
- Substitute 1/4 cup cream
- Substitute 3 Tbs butter
- 8oz Cambozola cheese (can usually be found at Costco)
Prepare your mashed potatoes using one of the methods described above, making the listed butter and cream substitutions. Once mashed to your preferred consistency add in the Cambozola and mix until well incorporated. Top with your garnish and serve.
This pairs exceedingly well with steak in a red wine reduction and mushroom sauce or chicken marsala.
Roasted Garlic Mashed Potatoes
A classic, and for good reason. Goes with about any main dish and is sure to please!
- 1 head garlic
- Olive oil
Slice off the top of the head of garlic, so that the top of the cloves are are exposed. Drizzle with olive oil and either wrap in foil or place into a garlic roasting clay pot.
Bake at 425° for about 35 minutes, until fragrant and tender. Remove from oven and let cool.
Remove cloves from skin and mash into a paste. Stir into the potatoes. Garnish and serve.
The key is in the storage
While some of these recipes may be indulgent, potatoes themselves are nutrient-rich, high in potassium, fat- and cholesterol-free, and good for your brain. Storing potatoes correctly after harvest helps preserve these nutrients and results in the best possible spud to use for your delicious creations. At IVI, our aim is to help growers protect their harvests in storage by controlling temperature, humidity, and air flow, among other factors, for the best results. You can learn more about our storage control products and treatments.