Mashed potatoes are one of the most pedestrian sidekicks around. For most of my life I wouldn’t eat them. The slightly lumpy texture and dry mouth feel were nothing short of gross to me.
I’ve since learned that with a little bit of love mashed potatoes can be amazing. They don’t have to be lumpy or dry and they most certainly don’t have to be bland.
Peeling is for Posers!
Even though I eventually developed a taste for mash, I made it infrequently because I dreaded peeling. The act of peeling is tedious, but I also hate the waste. The day I realized that you can make mashed potatoes with the skins left on was a great day indeed. Not only are there tons of vitamins and fiber in the peels, but they add a nice texture. The fleck of colour also makes them look less like vanilla ice cream or Pablum.
This version of a brown butter mashed potato is not low fat. It IS very tasty. Real sour cream and real butter shine in this dish, so don’t try to substitute low fat sour cream or margarine. I used a hand mixer fitted with beaters to get a really great whipped texture. A stand mixer would work too. Make sure you beat the potatoes well, because lumps are not permitted.
These potatoes make a great partner for any kind of meat, but they’re good enough to eat on their own. The flavour is rich, but simple enough to accommodate pretty much any sauce or gravy you throw at your plate.