In Her Chucks

So, let’s be honest.  Does anyone really need a recipe for mashed potatoes?  Well, there was a time in my life, not too long ago, when yes, I needed a recipe for mashed potatoes.

You see, when Freddie and I first got married, I was not very comfortable in the kitchen.  Granted, my brother had taught me a thing or two, but I didn’t have the confidence to just whip up, let’s say, a batch of mashed potatoes.  So thankfully, I turned to the internet, and found this gem.  And I have been hooked ever since.

When I tell you these are the best mashed potatoes you will ever eat, I’m not over exaggerating.  Are they chock-full of butter and heavy whipping cream?  Maybe.  But hey, that’s what gives these babies that extra something special (besides the calories).

Ingredients

2 lbs. red potatoes, quartered

1/2 cup heavy whipping cream

1/2 stick unsalted butter (1/4 cup), sliced

salt and pepper to taste

Preparation

Place potatoes in a saucepan adding enough water to cover them by 1 inch.  Bring to a boil; lower heat and simmer until potatoes are soft, about 15 minutes.  Drain potatoes in a colander and return them to the saucepan.

Coarsely mash potatoes, gradually adding heavy cream and butter.  Consistency should be a little lumpy.  Add salt and pepper to taste.

Recipe slightly adapted from Cooks.com

This week, I served these amazing mashed potatoes alongside some Pan-Roasted Pork Loin with Leeks.  Top it off with some steamed broccoli and you have yourself a killer dinner, with leftovers (well, if you are feeding 2.5, like us).

So if you are willing to throw your calorie counter out the window and enjoy a delicious side of creamy mashed taters, then hurry up and get that water boiling.

PS:  There is no shame in indulging in a side of potatoes all by themselves (see pic above)…don’t worry, no one is watching ;)