Classic Mashed Potatoes
There are few foods as comforting as creamy mashed potatoes. This recipe is perfect every time!
- 6 all purpose potatoes, peeled and quartered
- 1 stick butter, cut into tablespoons
- 1/2-3/4 C. milk, half and half or buttermilk (you choose!)
- salt & pepper
While a pot of water (well salted) is coming to a boil, peel and cut the potatoes. You don't want the pieces to be too small otherwise they will absorb too much water and become mushy. So quarter the potatoes. Place in the hot water and cook until they are fork tender (they break apart very easily when you insert the fork).
Drain the potatoes very well and then place them back in the pan you cooked them in. Place that back over the hot burner (now turned off) and dry the potatoes out a bit (1 min.). Season with salt and pepper. Remember to be fairly liberal with your salt. Potatoes need it. Add in the butter and beat the potatoes well with a hand or stand mixer (use the whisk attachment), breaking up all of the lumps. Once the potatoes are well broken up, remove the pan from the heat and add in the milk, mixing all the while until the potatoes are creamy. The amount of milk will vary. Just add it gradually until the potatoes reach the consistency you prefer. Season to taste and serve piping hot!