Make Old Fashioned Mashed Potatoes with Me

Life sometimes takes twists and turns when you least expect it. You may be going in one direction and the next thing you know you end up going south when you were thinking you were going north. From that you can imagine how the past couple of weeks have been for me. I won’t go into detail but I will tell you that when this happens, I look to food for the answer.

Many would say that this sounds like an addiction or a bad pattern of behavior. Not for me. When things go south, I ferment things; I make pickles, or sauerkraut, or beet kvass and consume them to my hearts content. I also treat myself with comfort foods like mashed potatoes and Shepherd’s Pie. Today, we are going to focus on potatoes and with that, make a beautiful batch of mashed potatoes – the old fashioned way.


  • A colander
  • A steamer pot
  • A vegetable peeler
  • A large pan with salt water
  • A chef’s knife for slicing
  • A potato masher


  • 3 pounds of Russet potatoes
  • 1 cup of cream
  • 1/2 cut (or one stick) of butter
  • Salt to tast
  • Black pepper to taste


  • Wash your potatoes – even if you are peeling them – you do not want to contaminate the flesh of the potato with dirt from the skins.
  • Peel each potato and place them in the pan with salted water – this prevents oxidation and helps pull out some of the starch.
  • Cut your potatoes into 1/2 to 1 inch pieces. Place the cut potatoes back into the salted water.
  • Pour an inch of fresh water into the bottom of the steamer pot and turn the burner on high.
  • Sprinkle 1 tablespoon of salt in the water. Salt in the water makes the water HOTTER and helps the starches in the potato cook more thoroughly.
  • Place the steamer basket and lid in the pot.
  • Drain the potatoes, place them in the steamer basket and replace the lid.
  • Steam the potatoes until fork tender and falling apart.
  • When potatoes are falling apart, remove the steamer basket and pour out the water in the pot.
  • Place the potatoes back in the hot pot (remove from steamer basket) and put the burner on its lowest setting.
  • Add 1 cup of cream and the 1/2 stick of butter to the pot.
  • Use the potato masher to mash and cream the potatoes.
  • Add salt and pepper to taste and mix it in. I usually add 2 teaspoons of salt and 1 teaspoon of pepper.
  • Be sure not to over mash or cream the potatoes or the remaining starches will turn the mash into a gummy gooey mess.

And that’s it. It’s that easy. Scrape the fluffy mashed potatoes out into a big bowl and serve along with a savory baked chicken or your favorite protein and a side salad or your choice of vegetables. Enjoy.

I hope you find this recipe interesting and tasty. Please visit, subscribe and like my YouTube channel “Kickin’ it with Karen; Beyond Sauerkraut” to find more things I’ve made.

I’d like to grow my readership. If you enjoyed this blog post, add a comment and share it with a friend. 😀

COOKS NOTE: Adding salt to the soaking water helps keeps the starches in the potato from being exposed to oxygen which turns the potatoes a ugly kind of brown or gray color. It also helps leech out some of the starch which helps create a fluffier mash. Also, water boils HOTTER when salt is added to it and because of this, the starches remaining in the potato get thoroughly cooked. Following these two steps will result in fluffier, tastier mashed potatoes.

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