Traditional Mashed Potatoes

I like to eat sweet potatoes for a few reasons: they’re tasty, nutrient-dense, and offer the carbs I need to feel energized at training. But I also love regular old mashed potatoes, packed with butter and cream.

In weightlifting, it is important to eat a lot of calories so your body has what it needs to perform and recover. I’m not saying you should eat these potatoes every day, but once a week, especially alongside a steak after a hard training session, will make a major difference in how you feel the next morning. As Donny Shankle says, “Ya Gotta Eat.”

These potatoes have enough flavor to them that you don’t even need gravy, but if you want to top them, more power to you. You can doctor them up with cheese, bacon, green onions, or anything else you want. This is a classic, caloric recipe that will be a hit on your table.

Traditional Mashed Potatoes

Serves 6
Prep time 10 minutes
Cook time 20 minutes
Total time 30 minutes

Ingredients

  • 8-10 Large potatoes (yukon gold is the best)
  • 1 stick butter
  • heavy cream
  • salt & freshly ground pepper

Directions

Step 1
Peel all the potatoes and dice them into even 1/2" cubes for even cooking.
Step 2
Place the potatoes in a large pot, making sure the potatoes are covered with plenty of water. Add a generous pinch of salt to season the water and turn the heat on high. Cover and bring to a boil.
Step 3
Once boiling, remove the lid and continue to cook for another 5-10 minutes. To test the potatoes, remove one and try to mash it with the back of your spoon. If it mashes easily, the potatoes are done. If not, cook another 2-3 minutes and retest, repeating until cooked.
Step 4
Drain the potatoes in a large colander in the sink. Place the empty hot pot back on the stove (heat off) and add the stick of butter.
Step 5
Add the potatoes on top of the butter and stir. This helps the butter melt faster and the heat from the pot helps to reduce the excess liquid on the potatoes.
Step 6
Add in a splash of cream (about 2 tablespoons), salt (1/2 tablespoon), and pepper. Using a potato masher, mash the mixture and stir to incorporate.
Step 7
If the potatoes are dry and not mixing well, add a little more cream until it reaches a smooth consistency. Taste and add more salt or pepper if necessary. You could also whip the potatoes with beaters for a fluffier texture.

Comments are closed.