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Real, homemade mashed potatoes!
Do you remember with fond memories the mashed potatoes your grandma used to make? Well, in my house, I didn't have time to reflect on them long because mashed potatoes were a staple. It was time to make dinner and one question remained: who was going to peel the potatoes?
If you like homemade mashed potatoes, they're easier than you think.
1. Choose 8 medium sized Russet or Idaho potatoes for a family of five.
2. Peel, rinse and cube the potatoes. Fill a large saucepan with water until you have covered the potatoes with about an inch extra on top.
3. Cook on high until boiling and reduce to medium, stirring often. Cook for approximately 10 minutes depending on the size of the cubes. The potatoes are done when you can easily mash with a fork.
4. Do not allow the potatoes to sit in the water. Drain almost all of the water, leaving some.
5. Add about 1/2 cup butter.
6. I prefer using a blender for smoother potatoes, but you can use a masher as well. Use the beaters to mash the potatoes for a minute while mixing in the butter. Beat on high until nearly mashed.
7. Add about a 1/2 cup milk. Stir in the milk and then beat until smooth.
8. Salt to taste. You will need to use quite a bit of salt as potatoes tend to soak up the salt. The potatoes taste terrific when you can actually taste the salt, so be generous.
Tip: If the potatoes are not creamy enough add more butter or milk, preferably butter as it gives more flavor to the potatoes.
Tip: If you have found you added too much milk or butter and you have runny potatoes, add a few slices of cheese and beat on high until fluffy. Adding cream cheese is also a nice alternative.