Mashed Potatoes. There are a staple but there is a bit of a skill to get them just right. You want fluffy and sturdy potatoes. They should be able to hold gravy or steak tips or anything else you can pour on there. What’s great about these Perfect Mashed Potatoes is that they are absolutely delicious on their own so you can use them for whatever dish you are making and you can’t go wrong!
Ingredients:
5 Russet potatoes, peeled and chopped into 1/2 inch chunks
1 tablespoon salt
1/4 cup milk
1/4 cup heavy cream
3 tablespoons butter
Instructions:
1) Add potatoes to large stockpot and fill with water until just covering all the potatoes. Add salt and bring to a boil.
2) Once boiling, continue cooking at a boil for about 20 minutes until potatoes are softened.
3) Drain well and return back to the pot. Add milk, cream and butter and begin to mash with a potato masher (see here) until there are no more chunks. Serve immediately.
Ingredients
- 5 Russet potatoes, peeled and chopped into 1/2 inch chunks
- 1 tablespoon salt
- 1/4 cup milk
- 1/4 cup heavy cream
- 3 tablespoons butter
Method
- Add potatoes to large stockpot and fill with water until just covering all the potatoes. Add salt and bring to a boil.
- Once boiling, continue cooking at a boil for about 20 minutes until potatoes are softened.
- Drain well and return back to the pot. Add milk, cream and butter and begin to mash with a potato masher until there are no more chunks. Serve immediately.
After making mashed potatoes for years and years, I just learned 2 years ago from a friend who is a NYTimes best selling cookbook author, that the key to the best mashed potatoes is to drain the potatoes and mash them before adding the cream and butter. I now do this and love it! Makes them lighter and less pasty. 🙂
That’s a great tip. Thanks for sharing, I’ll try it before I add anything next time.
good recipe……thanks for this information