Classic Mashed Potatoes

Few dishes are as comforting as a steaming bowl of creamy mashed potatoes. From roast chicken and gravy to grilled steak, it’s the perfect accompaniment any time of the year.

Tools:

Vegetable peeler

Chef’s knife

Cutting board

Large saucepan or pot

Fork

Hand mixer or potato masher

Ingredients to Have:

4 russet, Idaho or all-purpose potatoes

1 tablespoon salt

4 tablespoons butter, cut into 4 pieces

1/3 cup milk or half & half

Freshly ground black pepper

1.    Fill a saucepan or pot half full with water. Add in the salt. Cover and bring to a boil over high heat.

2.    While the water is coming to a boil, peel the potatoes and cut them into quarters. Add the potatoes to the hot water.

3.    Boil the potatoes until they are fork tender, meaning a fork inserted into them goes through easily.

4.    Turn off the heat and let the potatoes sit in the hot water for 10 minutes.

5.    Drain the potatoes into a colander

6.    Return the potatoes to the saucepan or pot that is sitting on the burner. The residual heat from the burner will evaporate off any excess moisture in the potatoes giving you a fluffier mashed potato.

7.    Add in the butter pieces, salt, and pepper.

8.    Using either a potato masher or a hand mixer, break up the potatoes until they begin to look mashed.

9.    Pour in the milk and continue to mix until the potatoes are creamy, light, and fluffy.

Serves 4 / Prep Time: 10 minutes / Cook Time: 15 minutes

Beyond the Basics: Believe it or not it makes a big difference what type of potatoes you use to make mashed potatoes. Idaho, also known as russet, all-purpose, or Yukon gold potatoes make the best mashed potatoes because of their starch content. Red-skinned potatoes, while beautiful, have too little starch, preventing them from breaking down. They are much better suited for recipes like potato salad where you want the potato to keep its shape after cooking.

It’s also important not to cut the potatoes into small pieces. While smaller potatoes will cook faster, they will absorb too much moisture and you’ll end up with soggy mashed potatoes.

Recipe courtesy of Gwyn Novak, How to Cook for Beginners