Potatoes, the kind in the produce isle, not the flakes in the box, can be your family’s best friend. Versatile and affordable, potatoes complement a wide range of meals ranging from American to Indian cuisine.
Simply put: You have to be a crazy person (or my 2-year old son) not to love potatoes.
I’ve heard over and over from people, “There’s just no way I can make mashed potatoes from scratch. It’s too complicated!”
But, that’s just not true. It’s really very simple to make homemade mashed potatoes (and gravy, but we’ll save that for another day), and once you do make them from scratch you’ll never resort to the flakes in a box again. Here’s how to make killer homemade mashed potatoes:
Killer Homemade Mashed Potatoes
Prep/Finish: 5 minutes
Cook: 15 minutes
6 medium potatoes (any variety), cubed*
1/2 stick butter
1/2 cup milk
1 teaspoon sea salt
1/4 teaspoon black pepper
Place the potatoes in a medium pot, and then add water – just enough to cover the potatoes. Bring to a boil over high heat, then reduce the heat slightly and continue to boil for 15 minutes. Drain the potatoes and set them aside. Place the pot back on the stove and reduce heat to low.
Add the butter and milk to the same pot used for the potatoes. Once the butter has mostly melted, add in the salt and pepper, and then the potatoes. Using a hand-held mixer on low, whip together the potatoes, milk and butter. After about 30 seconds, increase the mixer speed to medium-high and continue whipping for one more minute.
Serve hot with gravy or butter!
*Note: I typically leave skins on when making mashed potatoes because of all the fiber housed within them – 2 grams per serving, to be exact. That equals or exceeds the amount found in many whole grain breads and pastas. Having said that, this recipe works fine with or without the skins!