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.