Mashed Potatoes
History: This is an update to Mashed Potatoes (2001-11-06).
Mashed potatoes: the perfect side. We always make more of these creamy potatoes than is called for so that we can look forward to having them again as potato croquettes. Originally served as part of: Leftover Chicken, Baby Carrots and Mashed Potatoes.
- Make-Ahead Mashed Potatoes (December 17, 2003)
- Grandma's Mashed Potatoes (November 27, 2003)
Ingredients
- 2 pounds Idaho potatoes
- 1 cup 2% milk
- 3 tablespoons butter
- to taste salt & pepper
Instructions
We start by scrubbing the 3 large potatoes and peeling them. We cut them in half and put them in a pot of cold water. We bring it to a boil, add some salt, and simmer partially covered for about 25 minutes. We want the potatoes to be fork-tender.
We drain them in a colander and put them back into the dry pot for a few minutes over the turned off burner. While they are still hot, we rice them into a big bowl. We cover with plastic wrap for a few minutes until we are almost ready to eat. We microwave the potatoes for a minute to be sure they are nice and hot. Then we microwave the milk for a minute. We add the heated milk, stirring with a spatula, and then the butter. We stir and add salt and pepper to taste until the butter is melted and the potatoes taste delicious!
Ingredients
- 2 lb Idaho potatoes (3 large)
- salt
- 1 cup 2% milk
- 3 tbsp butter
- pepper
Instructions
Grown-up
Scrub and peel the potatoes, halve them, and cover with cold water in a pot.
Bring to a boil, add salt, and simmer partly covered about 25 minutes, until fork-tender.
Drain and return to the dry pot on the turned-off burner a few minutes. While hot, rice them into a big bowl and cover with plastic until nearly dinnertime.
Microwave the potatoes 1 minute, then the milk 1 minute. Stir in the milk with a spatula, then the butter, salt and pepper until the butter melts. (Make extra for potato croquettes.)