This is my all-time favorite homemade creamy mashed potatoes recipe. This recipe is a classic old-school home
Now, let’s get back to basics!
Another day….another comfort food…today, it’s Mashed Potatoes.
From as early as I can remember I have loved creamy mashed potatoes. When I was a little girl my parents had a favorite restaurant that we would go to at least once a week.
Everybody loved trying the “Specials of the Day” but I never needed to worry about what the chef’s special was because I always ordered the same thing, Mashed Potatoes with Gravy…sometimes preferring the chicken gravy and sometimes the brown gravy.
The recipe below is my tried and true favorite. Sometimes I deviate adding sour cream, garlic or other herbs, but ultimately this is the version I stick with. Nice, basic and always dependable, like a good friend.
Homemade Mashed Potatoes Recipe
Ingredients:
2 pounds of potatoes such as Yukon gold or russet
Salt to taste
1 cup of milk
1/2 stick of butter-salted or unsalted-cut into pieces {more or less to taste}
pepper to taste
Instructions:
- Peel and cut potatoes into cubes. It is important to keep all of the cubes approximately the same size so that the
cooking time is uniform. - Place potatoes in a pot of cold water adding salt {approximately 1 teaspoon}. Bring water to a simmer and continue to simmer until a fork can go easily in and out of the potatoes, approximately 20 minutes.
- Drain potatoes in a colander.
- Place the milk in a small saucepan over medium heat and heat until hot but do not overheat.
- While the milk is warming, mix the potatoes with an electric mixer at medium-low speed until most of the lumps are gone {unless you like lumpy potatoes-if that is the case stop when you are happy with the consistency}.
- Add butter and mix until well blended.
- On low speed, add the hot milk slowly.
- Add salt and pepper to taste. Mix well but do not over mix. The entire mixing process, allowing for differences in mixers, will be approximately 3 minutes from start to finish.
Serves 4 to 6
Old-Fashioned Homemade Mashed Potatoes
Ingredients
- 2 pounds Potatoes Yukon gold or Russet are great picks
- 1 cup whole milk
- 1/2 stick butter
- salt to taste
- pepper to taste
Instructions
- Peel and cut potatoes into cubes. It is important to keep all of the cubes approximately the same size so that the cooking time is uniform.
- Place potatoes in a pot of cold water adding salt {approximately 1 teaspoon}. Bring water to a simmer and continue to simmer until a fork can go easily in and out of the potatoes, approximately 20 minutes.
- Drain potatoes in a colander.
- Place the milk in a small saucepan over medium heat and heat until hot but do not overheat.
- While the milk is warming, mix the potatoes with an electric mixer at medium-low speed until most of the lumps are gone {unless you like lumpy potatoes-if that is the case stop when you are happy with the consistency}.
- Add butter and mix until well blended.
- On low speed, add the warm milk slowly.
- Add salt and pepper to taste.
- Mix well but do not over mix. The entire mixing process, allowing for differences in mixers, will be approximately 3 minutes from start to finish.
Nutrition
2 Comments
Trackbacks/Pingbacks