Who’s favorite side dish is mashed potatoes?! Me me me me me!! Belle Belle Belle Belle!! We love mashed potatoes, AKA, the ultimate comfort food.
This is a simple but delicious recipe for mashed potatoes. I use it as a base for many variations. I serve them with white or brown gravy. I make them “loaded” meaning I incorporate shredded cheese, bacon crumbles and diced green onions. Sometimes I just add chopped garlic and parsley. I’ll even get fancy and do 1/2 cup sour cream and fresh dill. Whatever the variation, they come out great every time because this is the BEST mashed potato recipe.
Start with 6-7 medium to large Russet Potatoes. I wouldn’t stray away from the russet variety unless you’re using a red potato … which is a different texture but also mashes well.
“Are you all ready to have a rockin’ mashed potato time?” – Billy Corgan
Cut them in halves or thirds depending on the size of the potato. This will ensure they cook the same. You can’t boil a large russet and a medium russet for the same amount of time and expect them to cook the same.
Next, put these guys in a large pot and cover with a couple inches of salted water.
Once the water begins boiling, I let them boil for 15-20 minutes. You can easily tell the potatoes are ready once they become “fork-tender”…. so…. poke them with a fork. Are they tender enough that your poke was effortless? If so, they’re done. 🙂
If you’ve come to my page looking for healthy recipes, we need to have a serious sit-down conversation about your expectations of me and the food produced in my kitchen. I use a WHOLE stick of butter every. single. time. (<<I think my mom taught me that)
Everything is okay in moderation, right? Right. Glad we agree! 😀
First, I put the cubes of butter into a large bowl. Immediately after I’ve strained the potatoes I dump them into the bowl and on top of the butter. This helps melt the butter.
Then I “mash.” You can use a potato masher, or a hand mixer… or even a stand mixer if you choose! I typically use my hand mixer.
Next comes the milk. I start by incorporating a little at a time until I have the consistency I want.
Then I salt and pepper to taste. And that’s it ladies an gentlemen… here you have my super simple but delicious mashed potato recipe.
Topped with pan-gravy.
Accompanied by fried pork chops, salad and garlic bread.
The Best Mashed Potatoes
- 6-7 large Russet Potatoes
- 1 stick (1/2 cup) butter, unsalted or salted doesn’t matter
- 1/2-1 cup milk
Wash the potatoes. Peel the potatoes. Cut the potatoes so the pieces are equal in size. Boil them in heavily salted water for 15-20 minutes or until they are fork tender. Strain.
In a LARGE bowl, mash the potatoes over 1 stick of butter with a hand mixer or potato masher. Once the butter is fully melted and incorporated, slowly start adding the milk. Don’t over pour the milk or you’ll have runny potatoes. Just use enough to get the fluffiness and consistency you prefer. Lastly, salt and pepper them to your liking. That’s it! Enjoy!
Try not to over-mix the potatoes or they can become “gummy.”