Basic Mashed Potatoes2020-11-19
I have been making mashed potatoes like this for over 50 years…and it’s the way MY mother made them. For this recipe to be a success, you have to know a little about potatoes. Notice the recipe called for BAKING potatoes. Red ones will be gummy. Yukon Golds make GOOD mashed potatoes. Start them off in COLD water so everything will reach boiling at the same time. When they are tender, drain them in a colander and let them STEAM. The more steam is gone, the more the potatoes will absorb the milk. (No problem with ‘soupy’ potatoes here…you even MAY have to add more milk than the recipe calls for. While the potatoes are steaming, heat the butter and milk in the same pot you cooked the potatoes in. (Why wash another pan?) Add the steamed potatoes and mash and season. (I’ve had my share of ‘gummy’ and ‘soupy’ mashed potato in my time 🙂 Oh! And if this is for a special occasion…use cream instead of milk. Over the top!!!
- 2 pounds baking potatoes, peeled and quartered
- Just 2 tablespoons butter
- A cup of milk
- salt and pepper to taste
Ok, for the first bring a pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes; drain.
In a small saucepan heat butter and milk over low heat until butter is melted. Using a potato masher or electric beater, slowly blend the milk mixture into potatoes until smooth and creamy. Season with salt and pepper to taste.