Idaho Mashed Potato Medley


4 lbs Idaho potatoes
6 tbs butter
2 tsp white pepper
4 tsp kosher salt
2/3 cup milk
  • Peel potatoes and add to a large saucepan and cover with cold water.
  • Bring to a boil and cook until fork tender. About 20 minutes.
  • Mash potatoes and add all ingredients and combine well.
  • Serve with butter and gravy.
Saffron mashed potatoes:
  • Combine a pinch of saffron threads in 1/2 cup of water, chicken stock, white wine or milk.
  • Add to a sauce pan and reduce until the mixture reaches the desired color.
  • For each cup of mashed potatoes add 2 tsp of the saffron reduction.
Spinach and Feta Mashed Potatoes:
  • For each cut of mashed potatoes and 1 and 1/2 tsp of chopped spinach and 1 tsp of crumbled feta.
Mexican Mashed Potatoes:
  • For each cut of mashed potatoes add 1 tsp chopped green onions, 1/2 tsp chopped cilantro, 1/2 tsp cumin and 2 tsp tomato juice or salsa. If desired, add cooked corn kernels, minced chorizo or diced avocado.
Recipe courtesy of the Idaho Potato Commission


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