Classic Mashed Potatoes
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I’ve never met a potato I didn’t like. I mean really, any way you make them they are just so good. This classic mashed potato recipe is my staple side dish. It is easy to whip up and it is oh, so good!
People often ask what type of potato you should use for the best mashed potatoes. My opinion is you should use Russet or Idaho potatoes. They make the fluffiest and best tasting mashed potatoes.
The key to making the best mashed potatoes is to not over cook them and to not over mash them. It causes them to become too gooey, and I know you don’t want gooey potatoes.
You can use a mixer to mash the potatoes. This makes them creamier. However, I like the rusticness (if that’s even a word) of how a handheld potato masher makes them. They just seem more old fashioned that way.
If you are in need of a handheld potato masher, I recommend a nylon one like this if you have non-stick pans like I do, and this one has a cute, little, red handle.
Once you have the tools you need, it’s really simple, just peel the potatoes, cut them into about 1 1/2 to 2 inch pieces, and wash them thoroughly.
Then you just boil them, add other ingredients, and mash them up. Voila, you have the best mashed potatoes ever! So quick and easy!Print
Classic Mashed Potatoes
Easy Classic Mashed Potatoes that will melt in your mouth. They are a great side dish that you don’t want to live without. These Mashed Potatoes will go with almost any main dish.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4
- Category: Side Dishes
- Cuisine: American
- 4 medium Russet or Idaho potatoes
- 1 1/2 teaspoon salt, to be divided
- 1/4 teaspoon pepper, more if desired
- 2 teaspoons butter
- 1/2 cup milk
Peel and cut up 4 medium potatoes into 1 1/2 to 2 inch pieces and rinse thoroughly. Place potatoes in a large pot. Fill pot with enough water to cover with about 2 inches above the potatoes. Add 1 teaspoon of salt to the water. (Potatoes really absorb salt and this gives them extra flavor while it is cooking.)
Turn burner on high until potatoes begin to boil. Then turn the heat down to medium-high and continue to boil for about 15 minutes. Check to see if potatoes are done by sticking a fork into one. If it easily breaks in half, then they are done. If not, continue to cook in 5 minute intervals, checking to see if they’re done.
Drain potatoes into a strainer that is sitting in the sink. Be careful not to burn yourself with the boiling water or the hot steam. After they are well drained, place potatoes back into the same pot. (This keeps them warm and helps the butter to melt.)
Add the butter, pepper, milk, and the remaining 1/2 teaspoon of salt to the potatoes. Using a potato masher, mash the potatoes until they are all mashed and everything is mixed together. (Be sure not to over mash them because they will become to gooey.)
More butter can be added if you want really buttery mashed potatoes
If you want thinner potatoes, you can add more milk, just add small amounts at a time to get your desired consistency
You can use a mixer for creamier potatoes, just be careful not to over mix
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