Our simple recipe for Mashed Potatoes is just wonderful. You can make them creamy or rough, depending on your family’s preference. These are wonderful with any gravy.
Author: Marion Cunningham
Recipe type: Side Dish
- 6 medium baking potatoes
- 1 Cup milk
- 1/4 Cup butter
- salt, to taste
- freshly-ground black pepper, to taste
- Peel potatoes and cut into quarters. Put in pot and add just enough cold water to cover them. Turn heat to high, bring to boil, and cook gently 15 to 20 minutes. Turn heat down to medium-high if water bubbles too violently. Potatoes are done when a fork pierces them easily.
- Near the end of potato-cooking time, put milk and butter in small pot and heat over medium heat until butter melts. Don't let milk boil; you just want it hot. When potatoes are done, drain in colander set in sink. Shake to remove all excess water.
- Put drained potatoes in bowl and mash briskly with potato masher or fork, slowly adding half of hot milk and butter as you do. Move potatoes around in bowl while mashing to get at every bit. When big lumps disappear, add more milk -- a little at a time -- just until all lumps disappear and potatoes smooth out. (Moisture content of potatoes varies, so it is hard to know in advance exactly how much milk and butter you will need.)
- When lumps are gone, whip potatoes with whisk or fork until as smooth as you like. Add salt and pepper to taste. Serve immediately in same bowl. Or, if you want to keep potatoes warm for up to an hour before serving, cover bowl with foil and put bowl in 200 degree oven.
- You can mash and beat potatoes with electric stand mixer or hand-held electric mixer. Don't use food processor, which will turn potatoes into gummy gray mess.
Substitute cream for milk to make the mashed potatoes even creamier. Mash them coarsely for rough potatoes, or process for pureed (smooth) results.
Serving size: Per serving Calories: 176 Fat: 9 g Carbohydrates: 22 g Sodium: 154 mg Fiber: 0.29 g Protein: 4 g Cholesterol: 24 mg