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Classic Mashed Potatoes More Recipes Like This

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Ingredients: Metric Units
2 1/2 lb potatoes, peeled or unpeeled
1/2 - 1 c milk, sour cream, half & half or yogurt
2-4 Tbsp butter
salt & pepper
At Thanksgiving, Aunt Maryann makes that mashed potato dish with the cream cheese and all? My boys poke at it and ask me, "Mom, where are the real mashed potatoes?" Well, here they are.

Peel potatoes. Cut into quarters (or smaller if you're short on time). The smaller pieces will cook faster. Try to make the pieces of consistent size so all the potatoes are done at the same time. As you're making your way through the potatoes, toss the prepared pieces into a large pot of cold water.

Bring the pot to a boil. Boil until fork tender (remember, smaller pieces cook faster). When you take a piece of potato out of the water, just pressing the fork into the potato is all you need to carve it into pieces.

Drain, return potatoes to pan (or a large bowl), mash with masher or fork. My crew likes a few lumps in just to show they're genuine. Whip in milk, butter, and salt and pepper to taste.

Re-warm in a low oven if necessary.

You could get fancy and add coarse ground mustard, or roasted garlic...but not for this crowd.
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Contributed on: and modified on Friday October 12th, 2007