The title of this post is a little misleading–I don’t think anyone can make homemade mashed potatoes in under thirty minutes. But this super helpful video is 90 seconds long and does a stand-up job of showing the proper technique to make delicious mashed potatoes.
(Though do try not to let the narrator’s voice get to you. She sounds like she’s selling soap.)
My personal recipe
- Four Yukon gold potatoes
- Oregano–fresh, if you have it, dried if you don’t
- Heavy cream
- Dijon mustard
- Four cloves garlic
I am a huge fan of both garlic and Dijon mustard, which are optional ingredients. To make my garlic-Dijon smashed potatoes, follow the technique demonstrated in the video above. I like to leave the skin on the potatoes for some added texture, and I include the garlic cloves in the water while the potatoes are boiling. This infuses the potatoes with the garlic flavor, but also softens the garlic so that they blend in with the potatoes when mashed. Add the Dijon toward the end along with the heavy cream (not milk) and butter.