“The Best Mashed Potatoes I’ve Ever Had”

March 11, 2015 by


When my nephew, who was 15 at the time, was staying with us, I made these mashed potatoes for dinner one evening. They got their name when he enthusiastically exclaimed, “These are the best mashed potatoes I’ve ever had.”

From then on, I couldn’t make enough of these to keep that boy content!

I use whatever I have on hand for my potato selection (or what’s on sale that week at the grocery store). I like red and gold potatoes, but I commonly use russets as they are often the least expensive.

A less frugal choice, but one that adds flavor, health benefits, and a pretty hue is that of the sweet potato. I usually add one to my stock pot if I have them on hand.

While I do peel my sweet potato, I leave the skins on the others. This saves time and adds a health benefit as there are both fiber and vitamins in the skin.

That being said, most of the time I do not purchase organic potatoes. Potatoes are said to have a relatively high level of pesticides, therefore many people recommend peeling conventional potatoes.

I wash mine well and leave the skins on. You do what you like.

Regardless of how you do it, my nephew and I both agree that you need to make these potatoes.


Today I am honored to be guest posting for my precious blogging friend, Marsha at The Better Baker. To read the rest of this post on her tasty site, click here

Shared at Talented TuesdayLet’s Get RealFaith Along The WayCornerstone ConfessionsThe Wednesday Roundup, & The Wonderful Wednesday Blog Hop.

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