This isn’t just a recipe; it’s a tribute to that memory. Grandma’s Mashed Potatoes are more than a side dish; they’re a warm hug, a taste of home, and the undisputed star of any holiday table. The secret wasn’t a fancy ingredient, but a method built on patience, love, and a few timeless tricks.
Let’s recreate that legacy, one fluffy, cloud-like bite at a time.
Why This Recipe is Timeless
- Foolproof Method: This is the way generations have done it—simple, reliable, and perfect every time.
- Unbeatable Texture: The combination of ricing and hand-mashing creates a potato that is smooth without being gluey.
- Pure, Comforting Flavor: No complicated ingredients. Just the pure, heavenly taste of potato, butter, and cream.
- It Feels Like Home: This recipe is as much about the feeling it evokes as it is about the food itself.
Gathering Your Ingredients (Serves 6-8)
The Potatoes & Basics:
- 3 lbs Russet or Yukon Gold potatoes
- 1 tablespoon kosher salt, for the boiling water
The Richness & Creaminess:
- ½ cup (1 stick) unsalted butter, softened
- ¾ to 1 cup warm whole milk or half-and-half
- ½ cup sour cream (Grandma’s secret for tang and creaminess!)
- Salt and white pepper, to taste
Optional Garnish:
- 2 tablespoons fresh chives or parsley, finely chopped
- A pat of butter for the top
The Foolproof, Step-by-Step “Grandma” Method
see continuation on next page
ADVERTISEMENT
