Do you remember jumping rope; one potato, two potato, three potato, four, and on and on? It was a fun way to learn to count. Since then, I’ve learned Idaho spuds are plentiful and you can count on their quality. Potato harvest this Fall has been beautiful and a great success. Idaho farmers can boast about a spectacular, bumper crop. It’s such a great time of the year and we thank God daily for our blessings.
You can’t even imagine all of the hard work that goes into raising a potato and what it costs. I was so surprised years ago when I learned that it cost thousands of dollars just to fertilize one field! Most of the farmers I know take great pride in what they do and are very successful. They also grow a lot of grain here.
If you are lucky, you will find these amazing russet potatoes in your local store and you can make Will’s Garlic Mashed Potatoes.
Will is one of my son-in-laws, (I have two that are gourmet cooks). I also have three sons who were born and raised in Idaho and they think Will would become a millionaire if he would just make his famous mashed potatoes in a funky, little, potato cafe. It’s become a family tradition, when Will is in Idaho he’s cranking out vats of his mashed potatoes!
There’s no need for a lengthy tutorial here, I’m just going to share how he does it. Here we go:
Will’s Ultimate Mashed Potatoes
10 large russet potatoes, washed and cut up, barely cover with water (Will doesn’t even peel his)
1 yellow onion, coarsely chopped
1 heaping Tablespoon of chopped fresh garlic
1 (8 oz.) package of cream cheese
1 cup ranch salad dressing
2 cups grated medium cheddar cheese
In a large dutch oven, cook the potatoes, onion and garlic till tender. It usually takes 45 to 60 minutes at my altitude. Nearer to sea level it will be less. Drain the water. We like to use a potato masher or you can whip it with a mixer. Just be careful because you don’t want to overwhip them into a globby, gluey, mess. Add cream cheese, ranch salad dressing and cheddar cheese. Mash and mix till fairly smooth. We do like to leave some lumps. They don’t need to be perfectly smooth. You can add salt and fresh ground pepper if you’d like. You will find they are quite flavorful, a terrific side-dish.
If you aren’t lucky enough to have Idaho russets in your local store, just complain! Tell ’em you don’t want to settle for anything less. Whip up some potatoes, and may you feel the love from Idaho. We have great people, famous potatoes, and the Boise State Broncos…making Idahoan’s proud!
Renée is passionate about making and sharing ALL things delicious! Her happy place really is her kitchen where she loves whipping up memories with her family and friends. Raised in sunny Southern California she's spent her adulthood in Idaho, both sides of her great state. She's married to an amazing man, and together they have 5 children, who gave them five more, and now they have 28 grandchildren. So there’s always a reason to cook and celebrate around their place!
We're Alison and Renée, and we're so glad you've joined us! Our kitchens are our happy place, where we're whipping up memories. Get comfy and check things out. We hope you find inspiring dishes and ways to better your life. Feeling optimistic, trying new things and sharing with those we love brings joy in all we do. It's time to cook, create and celebrate. CHEERS! Read More…
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