Wednesday, November 11, 2015

Perfect Mashed Potatoes, #recipe from author @DarylWoodGerber

From Daryl aka Avery:

Mashed potatoes. That's what I love on Thanksgiving with my turkey.  I know everyone loves stuffing, and I make a mean stuffing, but because I have to eat gluten-free, I prefer mashed potatoes. Oh, I make a mean GF stuffing, too, but I don't do that every year.  If you'd like that recipe, here it is, shared way back in 2010 when I was only Avery, not Daryl / Avery. [My photos back then left something to be desired.]  GLUTEN-FREE STUFFING

Anyway, back to mashed potatoes. Yum! I love the texture, and there's so much you can do to mashed potatoes if you want. You can add all the items you'd add to a baked potato, like chives and bacon and cheese. You can simply add garlic. Or you can add...see below!

And you can use leftover mashed potatoes (I know, I'm dreaming) to make quickie potato "hash browns" the next morning for breakfast!

But potatoes with butter are my favorite and so easy to get right.

Here's my no-fail recipe.



(serves 6)

Pot of water (8-12 cups of water)
1 teaspoon salt


3 russet potatoes, peeled and quartered
½ cup milk
3-4 tablespoons butter
1 teaspoon white pepper
1 teaspoon salt
(extra butter for topping) *(see below)


Bring a large pot of water to boil. Add one teaspoon of salt. 

Peel and quarter (or eighth) the potatoes.

Put on potholders!  Set the potatoes in the hot water – be careful. The water will spit out as the potatoes go in!  Boil for 18-22 minutes, or until you prick a potato with a fork, and the potato slides off the fork.

Drain off the water.  Keeping the potatoes in the pot, add the milk, butter, white pepper and salt. The white pepper, for me, is a big deal. It has a zing that black ground pepper doesn’t have.

Using a masher, mash the potatoes. These are creamy potatoes. If you like your potatoes creamier, add more milk, a tablespoon at a time.

Serve with butter and enjoy.

To doll up your potatoes, consider adding:
¼ cup green onions, chopped, or
¼ cup cheddar cheese, grated, or
¼ cup bacon bits or…

The sky is the limit!

If you let these cool and want to reheat, you might need to add milk. Heat slowly over simmer and stir often. Add milk if necessary.

To reheat using a microwave, set potatoes in a microwaveable bowl, cover with saran, and zap in the microwave for about 2 minutes on medium temperature.  You will definitely want to add extra milk to these, as the microwave sucks out the moisture.

Savor the mystery!

Daryl Wood Gerber aka Avery Aames
Tasty ~ Zesty ~ Dangerous!

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  1. The mashed potatoes look so good! Thank you for the recipe.

  2. My Mom mixes spinach in after she makes the mashed potatoes.

    1. That sounds good, Sandy. I might have to try that next time I make them.

  3. Ah, mashed potatoes.
    It's the simple things in life, isn't it?

  4. Oh, yum! One of my favorites. I place the mixing bowl on the stove where it can warm up a little, with butter and 3 ounces of cream cheese in it and pop it in the mixer very briefly to mash the potatoes. Don't let it go too long or they'll turn to paste!

    1. What a great tip about the mixing bowl! Your additions sound rich and decadent - I'm all for that!

  5. Marc and I are in complete agreement with you, Daryl. It would not be Thanksgiving at our house without mashed potatoes. Love the joke about "leftovers," yep, that would be our house, too! Thanks for sharing and we hope your Thanksgiving is delicious.

  6. Yes, we have to have mashed potatoes for Thanksgiving, for sure!

  7. Leftovers? As if! Thanks for the perfect recipe, Daryl. I am a huge MP fan.



    1. You're welcome, Mary Jane. I sometimes make extra hoping for some leftovers. Sometimes it works, sometimes it doesn't.