Plain Old Fashioned Mashed Potatoes

This recipe is for the kind of Mashed Potatoes we prefer in my family; fairly thick and with the occasional rustic lump of unmashed potato or bit of potato skin. Flavor with salt and pepper, along with butter, for an indulgent side dish to serve alone or with gravy.

Writing Down the Recipe

I have resisted writing a recipe for Mashed Potatoes for years. After all, I have never used one. Growing up, when my family made Mashed Potatoes they just boiled potatoes and then did something to them. No measuring was ever involved. There were no questions about what to add. It was the same as with most things; throw in some butter along with salt and pepper. Add milk and stir until the consistency is right. End of story.

Come to think of it, I probably asked for a recipe when I first set up housekeeping on my own. I probably got an answer much like the one above. For many of the basics I knew I would want to prepare on my own, there was no written recipe and it was a challenge to convince my family to write down the instructions for me.

Now that my children are asking those questions of me, I thought it was time to record the process with a bit more precision. The last few times I have mashed potatoes I’ve taken notes.

Guidelines for Making Mashed Potatoes

This recipe is for the kind of Mashed Potatoes we tend to prefer in my family; fairly thick and with the occasional rustic lump of unmashed potato or bit of potato skin. It is meant as a guideline so don’t get too caught up in following it to a tee.

The exact quantities of milk, broth and/or butter required to make these Mashed Potatoes will depend on the consistency and type of the potatoes boiled as well as whether or not your intention is to create a light side dish or an indulgence. If you are short of an ingredient (aside from the potatoes), don’t worry. There are many possible substitutions. Just take a look at Pinterest or, better yet, use your imagination. Enjoy!

Plain Old Fashioned Mashed Potatoes

Course: Sides, VegetablesCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

20

minutes

Cooking time

20

minutes

Total time

40

minutes

These mashed potatoes are fairly thick with the occasional rustic lump or bit of potato skin. Flavor with salt and pepper, along with butter, for a indulgent side dish to serve alone or with gravy.

Ingredients

• 3.5 pounds potatoes

• 1/2 teaspoon salt

• 1/2 cup milk or broth

• 1/4 cup butter

• salt and pepper

Directions

• Wash potatoes. Peel as desired (leaving some bits of skin on the potatoes if you like.) Cut into 2-inch chunks. Place potatoes in a 4-quart saucepan. Cover with water. Add salt.
• Bring potatoes to a boil. Reduce heat and simmer until tender, about 15 – 20 minutes. Turn burner off and let sit.
• In a small saucepan combine milk, or broth, and butter. Heat gently, to a simmer. Remove from heat.
• Drain potatoes in a colander. Return potatoes to cooking pan. Smash potatoes with a potato masher or large fork.
• Add the warm milk/butter mixture, a little at a time, and mash it into the potatoes until they are fairly smooth and have the consistency you desire. Amounts will vary somewhat according to the texture of the potatoes used.
• Add salt and pepper to taste.
• Garnish with snipped chives, crumbled bacon a dash of paprika and/or a drizzle of butter or gravy.