Homemade Mashed Potatoes
Peeled, cooked, mashed, and ready to serve! These homemade mashed potatoes are worth the little bit of extra work - over instant potatoes. Plus, there's a world of difference in the taste!
Prep Time 10 minutes mins
Cook Time 10 minutes mins
Course American, potatoes
Cuisine American
- 6 medium potatoes (Russet works well; choose your kind.)
- 2 Tbsp butter
- 1 cup milk (2% or whole milk is better)
- 1 Tbsp Salt (to taste_
- 1 tsp. pepper (white is less noticeable)
Wash potato skins, then peel
Slice or dice potatoes
Put potatoes into a kettle and add enough water to cover half the potatoes (the steam cooks them and you don't need to cover the potatoes).
When potatoes are tender, drain the water
With mixer beaters, mash down on the potatoes, then turn mixer on low and blend some more
Add milk, 1/4 cup at a time, beating potatoes while adding milk. Depending on your potatoes, you might need more or less milk. Make them as thin or as stiff as you'd like.
Add butter and seasonings (you choose)
Turn mixer on high or "whip" and continue to move the beaters around the kettle, until the potatoes are whipped to your liking.
Place potatoes into a serving dish. Dot with butter (optional) and serve.
Keyword Homemade mashed potatoes, mashed potatoes