Ok, I know. Who am I to tell you how to mash your potatoes? I mean, everyone has their own way of doing it and that way is usually the best.
Here’s a secret for you though. Come closer. There are actually people out there who don’t know how to make mashed potatoes. I know, right?!? What are they doing? Well, some prefer the ease of using a *gasp* box. Powdered potatoes. With water added. It hurts my soul a little.
There are also people, like my lovely roommate, who have no idea how to cook at all. Which is part of why i’m doing this blog. To show people how easy it is to make healthy, fun, yummy recipes at home with ease!
There are so many ways to play with mashed potatoes. You can use any type of potato you want, I used yellow ones here because they looked yummy. With red potatoes you can even leave the skin on, like Cheesecake Factory. Mmmm… Cheesecake.
You can also add in all sorts of ingredient. Have sour cream on hand? Throw it in? Chives? Yum! Instead of milk, use chicken broth to keep it lower in calories (although frankly for how little calories and fat it adds, compared to the flavor, i have never been a big fan). But hey, to each their own.
All that’s required is potatoes, water to boil them in, something to mash them with, and some add-ins. That simple.
Easy Mashed Potatoes
- 3 yellow potatoes
- 2 tbsp butter
- 1/4 cup milk (whole again, i’m trying to use it up)
- Salt and pepper to taste (I only use salt, i’m not a huge pepper person)
- Put a pot of water on to boil. There should be enough water that you’re sure all the potatoes will be covered.
- Peel the potatoes, then chop into equal sized chunks. About 1-2 inches is best for a quicker cooking time.
- Boil the potatoes until they are fork tender. Easily stabbed and will break apart if you try to cut it with the fork.
- Turn off the heat, drain the potatoes and put them right back in the pot back on the stove. The residual heat will help dry your potatoes and melt the butter.
- Start mashing the potatoes!
- Add in the butter and mash until it’s all gone.
- Little by little, add in the milk. Be really careful, because you can always add but you can never subtract. Keep mashing and mixing until you have your desired creaminess.
- If you have extra mix-ins, like sour cream and stuff, hold off an a little of the milk as the sour cream will make it creamier.
- Add in your salt and pepper to taste. Enjoy!