My mother-in-law, Marge, was from the South and she made the most delicious mashed potatoes I have ever eaten. She was tall and thin with a thick Southern drawl and I will always remember her standing over the stove, blender in hand, beating away at the potatoes, milk and butter and then serving them, hot and steamy to her family, her eyes filled with love. Her sons were very lucky to have her.
This is my version of that recipe. Marge has been gone for a long time, but I think of her every time I make these potatoes and I remind my son of the wonderful grandmother that he had, and the love with which she prepared food for her family. My version is cooked twice, born of necessity, really, dinner party – many foods to prepare – make the mashed potatoes ahead of time and throw them in the oven. I’ve also substituted heavy cream for Marge’s milk and added garlic. Baked after whipping, the potatoes form a golden crust and are meltingly delicious (you could also add a little parmesan to the potatoes before baking and that would be good too...)
medium potatoes (gold or white rose)
cloves garlic, crushed
1 1/2 cups
fresh ground pepper
sticks unsalted butter
In This Recipe
Chop potatoes into 1-2” dice. Cover with filtered water add one tablespoon salt, bring to a boil and boil for aprox. 10 minutes (until tender but not soggy).
Meanwhile, heat oven to 375 degrees.
When potatoes are done, drain, put back in pan, add butter, cream and garlic. Whip with hand held beater over low heat until large chunks are gone and butter is melted. Add sea salt and pepper, adjust for taste and beat again to incorporate. You want the potatoes on the almost creamy side, but be careful not to over-mix or they will become gummy.
Transfer to soufflé or baking dish and bake in 375 degree oven for 35-40 minutes or until potatoes have formed a golden crust.
Serve and enjoy!
*Note: Healthy Version: Substitute l cup chicken stock for 1 cup of the heavy cream.