The real question: is there anything better than the wonder that is the potato?
Frank’s favorite thing to eat is mashed potatoes. Probably why he married the girl from Idaho, right?
For the longest time I stayed away from butter. I didn’t understand fully the purpose and so I cooked mostly with olive oil. I’ve since embraced the beauty of real butter (not as much as Paula Deen, but I do subscribe to the belief that a little goes a long way). I prefer grass-fed high quality butters, and when using it for this recipe, the creaminess with the potatoes can’t be beat. Sorry olive oil, please take a step back.
This recipe is simple, no intensely fancy ingredients or methods, just good old fashioned mashed potatoes. Good for your soul, and better for you than potato chips, so get cooking!
Mashed Potatoes with Parsley
1 bag of yellow potatoes, 10-15 potatoes, about 3 lbs
4 tbsp unsalted butter
¼ cup half and half
2 tbsp salt
1 Tbsp olive oil
Flaked sea salt
Wash and cut potatoes in half and place into a steamer basket. Cover and steam until a fork goes through the potatoes with ease.
With a paddle attachment of a stand mixer or a hand mixer, beat the potatoes with 3 Tbsp butter, half and half, salt and olive oil until consistent and creamy. Add salt to taste.
Serve with a pat of butter, chopped parsley and flaked sea salt.