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Perfect Mashed PotatoesPrint Recipe

Perfect Mashed Potatoes

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Print Recipe
Perfect Mashed Potatoes
Course Side Dish
Servings
People
Ingredients
  • 4 large boiling potatoes peeled
  • water
  • 4 Tbsp Butter
  • 2/3-3/4 c Milk heated
  • Salt pepper
  • Optional: garlic butter, pesto, basil, sun-dried tomatoes, strong cheese
Course Side Dish
Servings
People
Ingredients
  • 4 large boiling potatoes peeled
  • water
  • 4 Tbsp Butter
  • 2/3-3/4 c Milk heated
  • Salt pepper
  • Optional: garlic butter, pesto, basil, sun-dried tomatoes, strong cheese
Instructions
  1. Cut the potatoes into circles 1 inch thick, cover with salted water in a saucepan.
  2. Bring to a boil and simmer until tender.
  3. Drain, return to saucepan and add butter.
  4. Crush the pulp with a masher using an up and down motion. Don't over mix.
  5. Add the heated milk and mix with a gentle up and down motion.
  6. The potatoes should be fluffy. It is better to have them a little thin at first as they "set up" as they sit.
  7. Salt and pepper to taste.
Recipe Notes

I personally don't like the flavor of white pepper and don't use it. Some don't like to see black specks in their food. It is up to you.  A ricer is an option instead of a masher. It is hard to get the right texture by using an electric beater. It tends to over whip and the potatoes can get gummy.

Filed Under: Salads and Side Dishes Tagged With: Simple, Winter

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