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Mom’s Famous Mashed Potatoes

December 11, 2013

Mom's Famous Mashed Potatoes

My mom makes the BEST mashed potatoes of all time.  So much so, that I don’t eat them anywhere else. Even if they come with my entree at a restaurant, I will take a bite and be bummed that they don’t even compare (think I’m being dramatic? Try them… then we’ll talk :).

Anyway with the holiday season up on us, and with cold weather in FULL swing, I wanted to share some of my mom’s tips on how to create the perfect comfort food – Mashed Potatoes.

Tip 1. Russet potatoes are best for light, fluffy, whipped potatoes. Yukon Gold tend to disenegrate more easily and need to be watched.

Tip 2.  Peel potatoes and cut into 1 inch cubes.  You want all cubes to be uniform in size as to insure even cooking throughout.

Tip 3. After cutting each potato into cubes, make sure to immediately transfer to a pot filled with cold water (DO NOT cut all potatoes THEN put them in water).

Salted Potatoes

Tip 4. Make sure to salt your pot of water (also remember to check your potatoes before salting them at the end of the recipe – more likely than not, they will not need much salting).

Tip 5. Potatoes will be ready to remove for water once you can fully pierce them with a fork.

Tip 6. Never let potatoes cool after draining.  Instantly remove them from water, drain them in a colinder and transfer to a mixing bowl (they will get a bluish hue otherwise).

KitchenAid Mix

Tip 7. You can transfer completed potatoes to a cast iron 13×9 pan, cover in foil and keep warm over low heat until read to serve (you also can heat them in a crock-pot on the warm setting).

Mashed Potatoes

Tip 8. Her standard recipe is found here, but feel free to make substitutions to your liking – namely roasted garlic for garlic mashed potatoes or wasabi powder for wasabi mashed potatoes (GREAT with an asian influenced marinated fish or tofu).

Mashed Potato Ingredients

Do you have any special mashed potato tips?



Sunday Dinner

December 2, 2013

Goat Cheese Tomato Biscuits

I hosted a family dinner yesterday and was excited to spend the afternoon whipping up some comfort food for my favorite people.


Kale Cherry Salad

I have spoken praises of Deb from Smitten Kitchen for quite awhile now and her blog is always at the top of my reading list, so when she came out with a cookbook, I knew I had to get my hands on it.  It is filled with an amazing line-up of yummy dishes and they are the types of meals you want to share with loved ones.  So get yourself a copy and start working your way through her amazing creations!

Tomato Glazed Meatballs

Tomato Glazed Meatballs (Adapted from Smitten Kitchen)



  • 4 teaspoons vegetable oil
  • ¼ cup tomato paste
  • 2 tablespoons cider vinegar
  • 2 teaspoons honey
  • 2 teaspoons Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • ¼ teaspoon salt


  1. Combine all ingredients in a small saucepan, and whisk constantly over low hear until well combined.
  2. Remove from heat and set aside while preparing meatballs.



  • 2 slices sandwich bread, torn up
  • 1 medium onion, coarsely chopped
  • 1 clove garlic, coarsely chopped
  • 1 medium stalk celery, coarsely chopped
  • 1 medium carrot, coarsely chopped
  • 2 tablespoons olive oil
  • 1 teaspoon salt, and more to taste
  • Black pepper, to taste
  • 2 1/2 pounds ground turkey or beef
  • 1 tablespoon tomato paste
  • 1 teaspoon smoked paprika
  • 1 teaspoon Dijon mustard
  • 2 tablespoons Worcestershire sauce


  1. Set the oven at 350 degrees.
  2. Put torn bread pieces into a food processor and pulse until breadcrumbs are formed.
  3. Transfer breadcrumbs to a large bowl.
  4. Pulse the veggies (onion, garlic, celery, and carrot) in the processor until finely chopped.
  5. Coat a large pan in olive oil and heat over medium heat.
  6. Add the vegetable mixture, salt, and pepper.
  7. Cook, stirring often, for 10 minutes – until the vegetables begin to brown.
  8. Mix the vegetables into the breadcrumbs.
  9. Add the meat, tomato paste, paprika, mustard, and Worcestershire.
  10. Use your hands to thoroughly blended mixture (don’t over mix!).
  11. With wet hands, form the mixture into meatballs (about 2-3 inches wide – whatever your preference is)
  12. Place meatballs in a 9×13 baking dish.  Make sure they are at least an inch away from one another.
  13. Brush each meatball with a generous brush of tomato glaze.
  14. Bake for 20 minutes or until they are cooked through.
  15. Serve with additional glaze, atop browned butter mashed potatoes.

Brown Butter Mashed Potatoes (Adapted from Smitten Kitchen)

  • 2 lbs Yukon Gold Potatoes
  • 1 stick unsalted butter (8 Tablespoons)
  • 1 cup buttermilk
  • 1 tsp table salt
  • Freshly ground pepper
  1. Peel potatoes and chop into 1/6ths.  Immediately transfer to a large pot filled with salted ice water.
  2. Once all potatoes are peeled and transferred to the pot, boil them over high heat until tender (about 20 minutes) – you should be able to easily pierce them with a fork.
  3. Drain potatoes and transfer to a Kitchen Aid bowl.
  4. Brown butter and transfer final product to potatoes.  Also add buttermilk and turn Kitchen Aid on at a low setting.
  5. Stir until combined and add salt/pepper to taste.
  6. Enjoy the most decadent mashed potatoes ever!