What You'll Need
Ingredients
- 1 1/2 lb baking potatoes, peeled and quartered
- 1/2 tsp salt
- 2 tbsp unsalted butter
- Salt and black pepper, to taste
- 3 to 5 tbsp milk
Equipment
- Large pot with lid
- Burner
- Fork
- Colander
- Potato masher or hand mixer on low setting
- Mixing bowl
Recipe Details
Servings: 4
Prep time: 15 minutes
Total time: 35 minutes
Step 1: Cooking the Potatoes
1. Fill the pot halfway with water. Add the potatoes, then bring the water to a boil over medium-high heat. Add the salt.
1. Fill the pot halfway with water. Add the potatoes, then bring the water to a boil over medium-high heat. Add the salt.
2. Cook, covered, for 20 to 25 minutes or until the potatoes are tender. You can check by sticking a fork in them. If it goes in easily, they're ready.
Step 2: Mashing and Seasoning
1. Drain the potatoes and transfer them to the mixing bowl. Start breaking them up with your potato masher or hand mixer.
2. Add the butter and, if desired, the salt and pepper. Continue mashing the potatoes until fluffy, then add half of the room temperature or warmed milk.
3. Press them again, then add the rest of the milk. Keep mashing until the potatoes reach your consistency of choice.
Tips
- Don't use a blender or food processor to mash the potatoes, and if you're using a hand mixer, keep it on a low setting. Mixing them too much will release their gluten, giving the potatoes a doughy consistency.
- Make sure to mash the potatoes right after they've been drained, because their heat and steam will help to melt the butter.
- Make sure to use room temperature or warmed milk, because these temperatures lead to a creamy consistency. Cold milk will result in a doughy consistency.
- You can always add new ingredients to this recipe, such as pesto, roasted garlic or salsa.
Enjoy!
