Weeknight Mashed Spuds
Quick Weeknight Mashed Spuds have tantalizing tangy taste
Something always goes with Weeknight Mashed Spuds – we have them often with Meatloaf, one of our standard meals. They’re great with anything that has gravy or sauce, and even the most mundane meats look spectacular on top of a mound of these beauties.
What they aren’t is company mashed potatoes. Those often have heavy cream (yum) and maybe some roasted garlic to make a good thing even better.
Company potatoes are what we serve on the big holidays – they steal the show at Thanksgiving.
We need to make fast side dishes during the week – the less time we spend the better. Plus, these are a lot better for us.
Weeknight Mashed Spuds are perfect for that.
If you don’t have yourself a potato masher (affiliate link), get one. Go ahead. I’ll wait. They are perfect for these spuds, obviously, but they are useful when you are “pulling” pork or chicken too. They also work to smash just about anything, vegetable wise – mashed turnips, carrots, parsnips and sweet potatoes are just a few.
Mash anything to make it better!
When I make Weeknight Mashed Spuds with meatloaf, I pop them in the oven on the bottom shelf (ideally on the floor of the oven) to cook at the same time as the meatloaf.
I salt the outsides because Bert and I have a little secret: the cooked and discarded potato skins are fab-u-las with a smidge of butter and sprinkle of kosher salt.
Stick a fork in them to see if they’re done.
If they aren’t, and the meatloaf is already cooked, you can cover them in a microwave safe bowl and cook on high for 5 minutes before checking again. If you aren’t using the oven for anything, you can cook them entirely in the microwave! Check out times for baking 1 to 5 potatoes here from Family Food on the Table.
Once they’re cooked through, cut them in half.
Then scoop out the innards into a microwave safe bowl (affiliate link). I hold the potatoes in an oven mitt (affiliate link) while scooping to save my delicate skin.
Add the buttermilk and kosher salt and mash, mash, mash…
Don’t be afraid of buttermilk. It’s low cal, tangy and it goes great in baked goods too if you don’t use it all in the potatoes. It also keeps for a quite a while in the fridge.
Keep the Weeknight Mashed Spuds covered until it’s time to eat – they’ll warm up in the microwave quickly. Just cover the bowl and heat on high for a minute or so. Mix well.
Weeknight Mashed Spuds
Ingredients
- 4 large Russet potatoes, cleaned
- 1/2 cup Buttermilk
- 1 tsp Kosher Salt
Instructions
- Preheat oven to 350 degrees F. Sprinkle wet potatoes with kosher salt and place on cooking sheet. Bake until done, about an hour. Conversely, microwave for 12 to 14 minutes until cooked through.
- Cut potatoes in half and scoop insides into mixing bowl. Discard skins. Add buttermilk and salt to potatoes and mash with potato masher.
- Serve warm.
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