There’s nothing cheaper, easier, and yummier than mashed potatoes. Especially when you got them free this fall from a broken down potato truck in downtown Driggs. A recipe is almost unnecessary because in my opinion you can put anything in mashed potatoes and they will be delicious…

I like to have the peel in the mashers but sometimes it’s too much. Russet type potatoes work the best. So I peel 1/2 and leave 1/2 unpeeled. You can boil them whole, 1/2 or in small chunks- the more you cut them the sooner they will be ready. Boil in pot of salted water for 20-30 minutes depending on the size. The potatoes are done when a fork inserts easily without resistance.

Drain the potatoes and using a hand beater, ricer, or hand blender (for smoothies) mix in any combination of:

milk
butter
sour cream
plain yogurt
prepared horseradish
whipped cream or 1/2 and 1/2
roasted garlic or garlic salt
salt and pepper

When choosing your ingredients keep in mind the #1 rule of food preparation- salt and fat make things taste better in direct proportion to the amount of calories and sodium added to your food. Feeling skinny and like you really need a special treat? Use the whipped cream. Need a healthier option? Milk and a dash of butter works great and tastes awesome. Our all time favorite is butter, milk or 1/2 and 1/2, and a dash of fresh horseradish or prepared horseradish works well too. My one year old loves it even though it’s a little spicy.