Saturday, November 24, 2012

Perfect Rustic Mashed Potatoes

2012-11-22 18.00.57

Thanksgiving is my favorite holiday. Of course, that has everything to do with the food, and nothing to do with being symbolically thankful for all the help the native Americans gave the first white settlers (who then showed their appreciation by slaughtering most of them). In any case, this was my first time actually contributing to the feast – I didn’t make the turkey, but I did make the mashed potatoes, as well as Crack Pie for dessert (which was a huge hit, by the way).

I’ve had mashed potatoes as a side dish for a number of meals that I’ve posted here on Screw Your Diet, but I usually don’t include a recipe since everyone likes to make them their own way. So I figured it was time to show you how I make them. Unfortunately, there won’t be any visual aides in this recipe, but mashed potatoes are pretty straightforward, so hopefully you won’t need them. If you do find yourself having trouble, feel free to shoot me an email!

Difficulty: Easy
Active Prep Time: About 35 minutes
Total Prep Time: About 35 minutes
Special Equipment: Potato masher or food mill
Serves: 12 – 15


  • 7 - 8 large Russet potatoes
  • 5 - 6 red potatoes
  • 3 - 4 shallots, minced
  • 5 - 6 cloves garlic, minced
  • 4 - 5 tablespoons chives, chopped
  • Cheese, as needed (The kind of cheese is up to you, really. I used a blend of parmesan, romano, and asiago, but cheddar, gruyere, or any other good melting cheese will work.)
  • Melted butter, as needed
  • Milk or heavy cream, as needed
  • Salt and pepper - to taste


1. Peel and quarter the Russet potatoes. Quarter the reds as well, but leave the peels on. Put them in a large pot full of cold, salty water, then bring to a boil over high heat.

2. While the potatoes cook, chop your shallots, garlic, and chives. Set the chives aside for later.

3. Once the potatoes are tender, strain them, then put them back in the pot over low heat for about 5 minutes to cook out any excess moisture.

4. In a separate pot or pan, melt about 2 tablespoons of butter. Place the minced garlic and shallots into the pan and lightly saut̩ (sweat) them for 5 minutes Рlong enough to be fully cooked, but not long enough to start caramelization.

5. Mash the potatoes, then add the sautéed shallots and garlic.

6. Add butter and cream, as necessary, and stir with a wooden spoon until it reaches your desired consistency.

7. Add in cheese and chives, stirring until the cheese is melted.

8. Season with salt and pepper, then serve hot.

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