TASTEFUL THURSDAY: Velvety Mashed Potatoes

Hey guys!

A couple evenings ago, I made dinner for Johnny and I. It was a simple meal of crispy chicken thighs, steamed broccoli, and mashed potatoes for him but rice for me, as I can’t eat dairy.

I wanted to make the potatoes a la Cassie, but they ended up too soft and liquidy. Johnny still approved them, so the recipe you are getting is a scaled down version to ensure they’re the thicker, but still fluffy, soft, and buttery texture you want.

If you make these, let me know!

Velvety Mashed Potatoes

Recipe serves 1


2 Tbsp butter

2 Tbsp chopped onion

1 clove garlic, diced

1 large potato, peeled and cubed

1 cup chicken stock

salt and pepper to taste

3-4 Tbsp heavy cream



  1. Heat the butter over medium-high heat in medium skillet; add the onion and garlic. Cook gently for 3-5 minutes, or until onions start to turn translucent.
  2. Add potato chunks to the pan and cook for a few minutes, stirring occasionally.
  3. Add the chicken stock and salt and pepper; bring mixture to a boil. Reduce the heat and cover the pan just partly, so the sides still release some steam.
  4. Simmer until the potato chunks are soft and easily pricked with a fork, about 30-40 minutes.
  5. Place contents of saucepan in blender or food processor; add cream. Process until smooth, and no chunks remain. Season if needed, to taste.
  6. Serve hot with melted butter and garnished with chives.

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Welcome! Ever since I was a little girl I have wanted to own a blog, and I created this one to inspire others and help myself. I am a passionate twenty something-year old woman with a love of cooking, tap dancing, and meeting new people-- and of course, primarily an intention to die to my human self and seek God with my whole being. I will eat anything with peanut butter and love spontaneity. I aim to live life in submission to what Christ has for me. I'm currently studying Christian Theology and English at Wilfrid Laurier University in Ontario, Canada.

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