It's hard to badmouth mashed potatoes but I'll say it: They require a ton of work to make. Not only do you have to cook, peel (if desired), and then smash the potatoes into a fine purée, you also have to season them, check for lumps, and make sure they don't get too thick before you serve them, otherwise it'll feel like you're eating paste. The work is obviously worth it, but there's no doubt that mashed potatoes (particularly if you make them on a weeknight) are a real hassle.
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Enter: The blender. This utilitarian kitchen appliance really shines with mashed potatoes and vegetable purées, which are a cinch to blend when you need a quick and easy side dish.
How to Make Mashed Potatoes in a Blender
First, cut your desired quantity of potatoes into 1.5-inch chunks and cook them in salted boiling water, until tender. If you're really in a hurry, you could also use a microwave. You can go ahead and peel the potatoes, but why bother? If you're looking for variety in your mash, try tossing in a bit of cooked parsnip, celeriac or turnip, which will add more vitamins and fiber to the dish and is a great way to change things up just a tad.
Add all of the root veggies to the blender, filling it no more than halfway. You can blend in batches, if necessary. Add milk (unsweetened plant milk works well, too!) as if you were making a smoothie—about a third of the level of the potatoes. Add a pat of butter, a pinch of salt, pepper, and garlic powder. Then seal the lid tightly and blend.
Pro tip: If the mixture is getting stuck, pause the blender, stir your potatoes, and add more milk to loosen things up. Once the potatoes run through the blender easily, they're ready!
The potato purée may seem a little thin when you scoop it out into a heatproof bowl, but let it sit for about three to five minutes and the mixture will solidify. Garnish your potatoes with fresh herbs, another pat of butter for good measure, and voilà! To reheat the potatoes, let them simmer on the stove with a bit of water or milk.