MASHED POTATOES

Teresa G.

By
@BlueGinghamApron

For the past couple of years I've heard the famous television cooks and chefs telling us that we must put the cooked potatoes through a ricer and never, ever, use a mixer because the mashed potatoes will be "gluey." Well, I've been making mashed potatoes for 50 years and never used a ricer, always use a mixer, and not once have they turned out "gluey!" This is the recipe for the way I have always made them. They're delicious and easy to make. The hardest part is peeling the potatoes and keeping "taste testers" out of them until the rest of your meal is ready.


Featured Pinch Tips Video

Comments:

Serves:

8

Prep:

20 Min

Cook:

10 Min

Method:

Stove Top

Ingredients

7-8 medium
idaho or russet potatoes, peeled
water to cover
1 tsp
salt
6 Tbsp
salted butter
1/8 to 1/4 c
milk

Directions Step-By-Step

1
Halfway fill with water, a 3 qt. stainless steel saucepan.
2
Into the pan of water, slice potatoes about 1/4 inch thick.
3
Bring to a boil over medium-high heat, watching carefully to prevent boil-over and stirring from bottom occasionally to prevent sticking.
4
Immediately reduce heat to medium-low and simmer for approximately 7 to 10 minutes, until potatoes break apart easily with spoon.
5
Shut off heat, drain potatoes and return to pan.
6
Add salt and half of the butter.
7
Using a potato masher, mash the potatoes down into the pan to make the pieces smaller. You may use a hand mixer, instead, if you are very careful to use low speed to avoid flying potato chunks!
8
Switch to hand mixer, add the rest of the butter and beat well at medium speed until it starts to become smoother.
9
While continuing to beat, slowly begin adding milk until desired consistency.
10
Continue to beat until all lumps are gone.
11
Taste for seasoning and add more salt if needed (it usually does.) Not recommended, but if desired, add pepper. Keep warm until serving. A pat of butter on top is a nice finishing touch.
12
Cover and refrigerate leftovers. Leftovers, also, may be packaged and frozen. When needed, thaw in the refrigerator and reheat in the microwave.

About this Recipe

Course/Dish: Potatoes
Main Ingredient: Potatoes
Regional Style: American
Dietary Needs: Vegetarian, Wheat Free, Soy Free
Other Tags: For Kids, Heirloom