l don’t know about you but sometimes I find the “easiest” recipes are the hardest for me to nail down. For example, hard boiled eggs, should be easy but not so much for me. My brother told me about this seriously AMAZING hard boiled egg maker and my life has changed. This gadget is under $14 and l never have to worry about under boiling eggs again! But back to the subject at hand…mashed potatoes…luckily I have my mother in law, Rita, to help in mastering this dish. She makes some of the best dishes and if you don’t believe me, check out : Cornish hens, potato pierogies and roasted bell peppers. Anytime I go to my in laws for dinner, I look forward to Rita’s delicious mashed potatoes which also makes for a super easy FODMAP safe side dish.
I was able to get her secret recipe that l am super excited to share with you. Let me warn you, it was not easy to wrangle in. Rita is known for many amazing attributes but writing down recipes and being exact with measurements is not one of them! Most of her directions are as vague as “a good amount of butter” so you can imagine all the questions I had to ask. It was worth the struggle because these mashed potatoes are out of this world! I was even able to enlist my unenthused husband in helping me mash the potatoes. I told him “your dad does this step for your mom, it’s part of the recipe instructions!” I don’t know if he believed me but it worked, 😉
Rita's Famous Mashed PotatoesPrint Recipe
- 3 russet potatoes, scrubbed & peeled
- salt to season water
- 3 tablespoons butter + 1 tablespoon butter divided
- 3 tablespoons green onions (green part only), diced
- salt & pepper, to taste
- potato masher
Fill a large pot of water to a boil.
While the water is boiling, cut the scrubbed & peeled potatoes into large chunks (this will expedite the process).
Once the water is at a boil, add potatoes and a generous amount of salt to the water.
Boil potatoes until the potatoes are soft when inserted with a fork, approximately 25-30 minutes.
Drain the water from the pot and put back onto the stove top to evaporate the remaining water.
Using a potato masher, mash the potatoes until a smooth texture begins to form. Add 3 tablespoons of the water and set aside.
In a small skillet, add 1 tablespoon of butter and green onions on medium high heat. Stir until fully melted for about 1-2 minutes. Being careful not to burn the onions.
Add the onions to the potato mixture and combine one last time. Add salt & pepper to taste.