One of the easier classic potato dishes. Perfect as a side or incorporated into another dish.
Time: 30 – 50 minutes depending on potato size
4 Large Potatoes (Russets work best, but Yukon gold or any other large potato will work)
1/4 cup Milk
2 tbsp. Butter
Salt to taste
- Bring a pot of water to a boil. While waiting, rinse and then chop the potatoes into quarters. This will make the cooking faster and easier. You can leave the skin on or peel them. I leave the skin on because, well, I’m lazy.
- Once the potatoes are chopped, add them to the pot of boiling water. Let these boil for about 25 minutes undisturbed. You should probably have a drink at this point.
- After the 25 minute mark, do a status check by poking the potatoes with a fork. If the potato is still hard/tough, it needs more time to cook. If the potato is soft and you can get a fork in and out without any sticking to the fork, you’re just about done.
Once all of the potatoes can be poked with a fork and slides off easily, the potatoes are done. Now here’s the fun part.
At this point, you get to mash the potatoes. You can use a masher or just a fork; if they’re properly soft, there won’t be a lot of resistance. Mash the potatoes until they’re no longer shaped.
- Now you’ll add the butter (I recommend cutting the butter into smaller pieces to help it mix evenly) and the milk. Once they’re both added, whip it vigorously to incorporate all three ingredients. After a while, the mixture should be smooth and look like the mashed potatoes we all know and love. You can leave it lumpier if you prefer that texture, but I generally whip until all lumps are gone.
- Add salt to taste and mix one last time. Enjoy.
Notes & Pro Tips:
- You don’t have to cut the potatoes, but it will cook quicker if you do.