I published this mashed potato recipe years ago and hundreds of you cooked it! But with mashed potatoes season approaching, I thought I’d update the recipe with a few notes and suggestions. Creamy, buttery tips and cloud-like potatoes are drizzled with a saffron-garlic butter. Sprinkle the potatoes with toasted almonds, coriander, and sesame seeds and it’s incredibly delicious. Simple but with a twist to make them special.
Best potato variety
People really get into opinions on which variety of potato is best for making mashed potatoes. I like the creamy texture that most waxy “new” potatoes bring to the party. Yukon gold or yellow fins are my contact point. That said, a lot of people use rust-red potatoes. Russets have a higher amount of starch and are sure to contribute to a nice, fluffy potato peel. But my secret weapon is smaller, waxy potatoes. They’re so creamy and add a nice, naturally rich texture that you can’t get otherwise.
Skin off or skin on?
This is a very personal preference. If you’re serving a crowd who appreciates rustic mashed potatoes, be sure to leave the bowls on. If your people like uniform, billowing clouds of mashed potatoes, get the peeler out. I tend to bounce back and forth between the two.
The secret drizzle magic
What makes this mashed potato overdone is the special butter. It’s the simple combination of butter, garlic, saffron, and a pinch of salt. When you drizzle it over the potatoes it smells amazing and is the perfect way to finish your lovely potatoes. As a final touch, a sprinkling of almonds and herbs brings an updated accent to classic mashed potatoes, but you can skip that you’re more of the old school and just like your potatoes.
Mashed potatoes variations
I also love those kale mashed potatoes from a long time ago. And if you’re open to a sweet potato variation, these vanilla puree sweet potatoes need an updated photo (laugh / cry) but so good.