Creamy Mashed Potatoes

Mmm, the Holidays! It’s the one time of year we happily loosen our belts and indulge ourselves in the yummy food we’ve been withholding ourselves from all year! Or maybe it’s the one time a year we happily admit we eat stuff like homemade mashed potatoes?
This recipe is, of course, simple. You peel and quarter the potatoes, and put them in a pot of cold water. Add some salt and bring to a boil, cooking them until tender. Drain the water.
 The next step is the trick to creamy, practically lump-free potatoes: put them in your mixer! Use a stand mixer or a handheld mixer and beat them. Add some butter, continuing to beat. Then add some milk and beat until the potatoes are creamy and fluffy. I like to add a little salt and pepper, too. I had no idea how simple homemade mashed potatoes could be until recently. Even better, potatoes are ridiculously cheap as of late. I’ve seen sales where you can get 10 lbs. for less than a dollar in my area!

Creamy Mashed Potatoes
Adapted from: 
Recipe type: Side Dish
Prep time: 
Cook time: 
Total time: 
  • 1-1/2 pounds baking potatoes (such as russet or Yukon gold), peeled and quartered
  • ½ teaspoon salt
  • 2 tablespoons butter or margarine
  • 3 to 5 tablespoons milk
  • Salt
  • Black pepper
  • Butter or margarine (optional)
  1. In a medium saucepan cook potatoes and the ½ teaspoon salt, covered, in enough boiling water to cover for 20 to 25 minutes or until tender; drain.
  2. Mash with a potato masher or beat with an electric mixer on low speed.
  3. Add butter.
  4. Season to taste with salt and black pepper.
  5. Gradually beat in enough milk to make mixture light and fluffy.
  6. If desired, serve with butter.

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