Slayer Mashed Potatoes
Our potato-centric blend really shines in mashed potatoes. Particularly in this recipe, when the blend is heated with the butter and milk. The warm liquid hydrates the herbs and spices, and then infuses the rich, creamy results with Potato Slayer’s distinctive aroma. Note that you’ll boil the spuds with their skins on—peeling after cooking results in a drier texture that will better soak up the milk and butter. Using a potato ricer will absolutely create the smoothest texture, but we’re fans of the lumpy variety as well. For ultra light whipped potatoes, see the Note below.
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