A holiday just isn’t the same without creamy mashed potatoes. But not everyone knows how to make this delicious side dish correctly. Have you ever gone to someone’s house and eagerly awaited mashed potatoes, only to be greeted with lumpy, bland tasting potatoes, or runny potatoes you need a spoon to eat? If you’re admittedly the one who served those potatoes, fret not. Help is here!
Once you get the hang of mashed potatoes, they’re a cinch to make.
**This recipe calls for a food mill. If you don’t have one, you can find one at your local cookery or hardware shop. Or, if you prefer, you may mash your potatoes with a hand masher or may use an electric mixer.
Recipe One: Basic Mashed Potatoes 101
You’ll need:
4 pounds russet (brown) potatoes, peeled and diced into one-inch pieces
1 ½ cups whole milk
1 stick butter
½ tsp. black pepper
Kosher salt to taste
Optional: nutmeg to taste; cream or half and half instead of milk; unsalted butter instead of regular butter; cream cheese or sour cream (about ½ cup); fresh parsley or basil or chives (desired amount)
For this recipe:
You’ll want to make sure the potatoes are relatively the same size to ensure even cooking.
Place the potatoes in a pot and cover with cold water. The water should be cold to ensure even cooking.
Place on the stovetop and bring to a boil. Simmer the potatoes, uncovered, until a knife inserted into the potato comes out easily. This will take about 15-20 minutes.
Drain the potatoes in a colander and run them through a food mill (or mash with a hand masher, or use an electric mixer).
Bring the milk to a boil in a small saucepan. Pour half the milk mixture into the potatoes and add the butter, diced. Add desired amount of salt and pepper and decide if you’ll need to add the remaining milk (it depends on your preference).
Keep the potatoes warm over a pot of simmering water (you’ll want to cover the mashed potato pan to keep the potatoes from drying out).
For extra creamy mashed potatoes, try this recipe