These confused wintry days of spring certainly keep that window of cozy fare open for just a little bit longer. Mashed potatoes are high on that list, and That’s SO Jenn has a tip that’s going to rock your world. Are you ready?
Potatoes from a can! Trust me. When combined with fresh butter and flavorful stock, you’ll get that rich, buttery, creamy homemade taste we long for, without the labor intensive peeling and boiling of potatoes we dread.
These are excellent on their own, but also make a great base for other mix-ins if you feel like getting creative.
Some combinations I love preparing are sautéed mushrooms with thyme and a drizzle of truffle oil or crumbled feta with a drizzle of olive oil. You can also add chopped chives, shredded cheddar, bacon bits or spreadable roasted garlic to give them a whole new flavor profile.
Your family and friends will be impressed that you were stirring over the stove all day, and you’ll enjoy our little secret that it only took you about ten minutes.
2 cans sliced potatoes
2 tablespoons butter
4-6 tablespoons water or broth (chicken/vegetable)
Dried parsley to taste
Kosher salt to taste
Pepper to taste
Drain and rinse potatoes.
Add them to a small saucepan and toss in pads of butter and water or broth.
Season with salt and pepper. Warm over medium heat, softening with a potato masher.
Sprinkle with parsley, then mix together.
Voila! Eat and enjoy the easiest mashed potatoes you’ll ever make!