KidsView  | The Adventist Review for kids and those who always will be kids at heart | November 2015

Mashed Potatoes in Three Ways

By Nancy Kyte

Mashed potatoes are probably one of people’s most favorite Thanksgiving dishes. They are also fairly simple to make and quite versatile. This means that there are a few things you can do with them to vary the taste and transform leftovers. Here are three ways to do your potatoes this year, so get in the kitchen and help out with your holiday meal! (Each provides about 6-8 servings.)


Basic Buttermilk Mashed Potatoes

3 pounds russet potatoes (peeled and cut into quarters so they boil evenly)
3 tbsp. butter
1/2 to 3/4 cup buttermilk
salt to taste


In a good-sized pot, cover your potatoes with water and bring to boil. Lower the heat and simmer 20 minutes or so until tender. Drain your potatoes and place in the same pot or a large bowl. Use a potato masher and smash them until they are creamy and not too lumpy. Add the butter and buttermilk and continue mashing. Season to taste with salt.


Milk-free Savory Mashed Potatoes

3 pounds potatoes cut into quarters
5 cups of vegetable broth

5 cloves of garlic
4 tbsp. butter
salt to taste


Boil as you would in the recipe above, except use the broth instead of water. Save ½ cup of the liquid and drain the rest when the potatoes are cooked tender. In the same pot, mash everything together and season with salt and pepper to taste. Don’t forget to transfer the mashed potatoes to a dish when serving!


Loaded Mashed Spuds

Your preferred prepared mashed potato recipe from above mixed with:

3 tbsp. butter
1/4 cup sour cream
1/4 to 1/2 cup milk or cream
1/4 cup shredded sharp cheddar cheese
1/4 cup vegetarian “bacon” bits
2 tbsp. chopped green onion
salt to taste


Simply combine all ingredients together and serve. Heat first on the stove or in the microwave if using leftover potatoes out of the refrigerator.