With Thanksgiving quickly approaching, I wanted to share with you the secret to getting light and fluffy mashed potatoes. I have a mashed potato recipe for you today. Every year for Thanksgiving I make 10lbs of these mashed potatoes…I never come home with any! I’m eating these potatoes tonight…the night before my first half marathon. They are a great carbohydrate for the night before a race. I seem to do really well the night before a race with eating red meat, mashed potatoes and a glass of red wine. Since my Dad is in town for the race and he loves potatoes, I’m sure he won’t mind what I have planned for dinner. Let me show you how I make my light and fluffy mashed potatoes.
I have a full recipe for you at the bottom of this post.
Peel your potatoes and cut them into 1 or 1.5-inch chunks. Put them in your pot, add water to cover plus about 1 inch above the potatoes. Gently boil for about 25-30 minutes or until you can easily push a fork through the potatoes.
After your potatoes have cooked, drain them and place them in your mixer bowl with the flat beater. Turn the mixer on low and mix for 1 minute or until the potatoes are relatively smooth.