Rich and creamy Mashed Potatoes are a delicious addition to many meals. This easy recipe creates a fluffy smooth mash with no lumps. Yummy enough for a holiday dinner and easy enough for a weeknight family meal.
She even served them with chicken broth! That's right, chicken broth and mashed potatoes. Not sure why, but it's a good, filling, healing combo if you're sick!
And, of course, they're always popular at holiday meals. So having a Gr8, easy recipe in your back pocket is important.
This recipe is about as easy as they come.
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How to Make Mashed Potatoes
I'm sharing all of my mom's tricks here. (She didn't like to cook, but had 4 kids and a husband to feed, so she always had Gr8 shortcuts.)
Please don't be intimidated at how many steps there are, this is really easy, but I've broken it down so you get the very best results.
The first trick is to buy the biggest potatoes you can find. Russet potatoes make the best mash and can be found pretty big, about a pound each.
The reason for big is because it's easier to hold and peel one large potato than 3 small potatoes. So, size does matter!
After peeling, remove the "eyes" from the potatoes. You know those little things that look like blemishes or knots in a tree? Those are the eyes.
Use a small knife or the part of your potato peeler made for this job. The eyes won't mash and will be your lumps, no matter how good a job you do at mashing.
Cut the potatoes and put them in a medium saucepan, NOT a coated pan, you'll see why in Trick #5.
Rinse off the excess starch. Fill the pan with water then, holding your hand over the potatoes, tip the pan to empty out the water. Do this again.
Then refill the pan with water to just cover the potatoes. Add the salt and boil for 20 to 30 minutes or until the potatoes are tender when you pierce them with a fork.
Once cooked, drain the water off (easily done by holding the lid on the pan at an angle and tipping to let the water out. Use hot pads to protect your hands!)
At this point, my mom puts the lid back on the potatoes, puts the pan back on the stove, and turns the heat very low.
She then shakes the pan back and forth a little to dry the potatoes out just a bit so there's no excess moisture when mashing. This only takes a few seconds.
Use your electric mixer! My mom always used her handheld electric mixer and got the creamiest, most delicious potatoes.
So, once the potatoes are dry-ish, remove from the heat and add the butter. I do this all directly in my pan. Since the pan is hot, it helps retain the heat of the potatoes.
With your handheld mixer OFF, smash the potatoes and butter together a bit. Then turn the mixer to high and start whipping.
Once the butter is melted add in the milk and mix until smooth and creamy and delicious.
My dad was a farm boy from Nebraska, he was very picky about his potatoes and he loved my mom's! So these potatoes have the stamp of approval from a Nebraska meat and potatoes guy.
Gr8 Meals to Serve with Mashed Potatoes
- Roast Beef and Gravy
- Salisbury Steak with Mushroom Gravy
- Leg of Lamb
- Roast Turkey
- Roast Pork
- Fried Chicken
Mom's Mashed Potatoes
- 2 pounds russet potatoes
- 1 Tablespoon salt
- 1/4 cup butter, cut in pieces
- 1/2 cup milk, whole milk is best, but low fat and non-fat work. The more fat in the milk, the creamier the potatoes.
- Salt and pepper to taste
- Peel the potatoes, remove the eyes, then cut into 2" pieces.
- Put the potatoes into a medium saucepan and rinse twice by covering with water then draining.
- After 2 rinses, cover the potatoes with water again.
- Add 1 Tablespoon salt to the water.
- Cover the pan and bring to a boil over high heat.
- Once boiling, remove the lid and boil gently until potatoes are tender, 20-30 minutes.
- Drain water from pan. Then put the lid back on and put the pan over the lowest heat possible. Shake the pan a couple of times, this will dry out excess moisture for creamier potatoes.
- Using a hand-held electric mixer smash the potatoes a bit.
- Add the butter and mix with the mixer on high until butter is melted.
- Then add the milk and whip with the mixer on high until potatoes are smooth.
- If potatoes are too thick for your taste, add more milk. This may happen if you are using low-fat or non-fat milk.
- Add the salt and pepper to your taste.
- Buy the biggest russet potatoes you can. It's easier to peel a couple large potatoes than many small potatoes.
- Remove the eyes, these create lumps.
- Rinse the potatoes.
- Once cooked and drained, dry the potatoes
- Use your electric mixer!