Mashed Potatoes


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Mashed Potatoes
This is an easy mashed potato recipe. it’s important to start with the right kind of potatoes. A Russet or Idaho potato will work fine. My personal preference is Yukon gold. Regardless of your potato, to ensure a good finished product; dry potatoes well(after cooking), mash by hand, heat your cream, milk and butter. Mashed potatoes on Happensatthebean.com
Course Side Dish
Prep Time 15 Minutes
Cook Time 25 Minutes
Passive Time 20 Minutes
Servings
People
Ingredients
Course Side Dish
Prep Time 15 Minutes
Cook Time 25 Minutes
Passive Time 20 Minutes
Servings
People
Ingredients
Instructions
  1. Peel the potatoes and cut into 1/4s . Place into a saucepan and cover with cold water by 1-inch. Set over high heat and bring to a boil. Once boiling, cover with lid, decrease the heat to maintain a simmer and cook until the potatoes can easily be pieced with a sharp knife about 15 to 20 minutes. Drain and place back into pot. Place pot over low flame until potatoes are completely dry.
  2. Gently warn butter, whole milk, cream(or all heavy cream) in a small saucepan. Until butters melted 5 minutes or so.
  3. Leaving potatoes in pot, turn off heat. Mash the cooked potatoes using a ricer, food mill or potatoe masher.
  4. Pour about half of the warmed melted butter mixture over the potatoes and stir. Pour half the remaining liquid in continue to stir. Depending on the texture you want, stop or add more liquid. Add salt and pepper. Taste and adjust the seasoning, if necessary. Serve

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