Mashed Potatoes

There’s something about good old classic mashed potatoes that makes me happy.  Don’t get me wrong, I love variations, like garlic mashed potatoes or mashed potatoes with cheddar and bacon.  But there’s something about the creamy goodness of plain mashed potatoes that makes me smile.

I made these simple mashed potatoes to go with my Slow Cooker Meatloaf(I also made sautéed spinach – recipe coming in a few days!)  It was the perfect American meal, a classic for sure.

The key to making mashed potatoes is to warm your liquids before adding them to the potatoes.  I melted my butter right in my milk, then added the mixture to my cooked potatoes.  I used a masher so I had a few rustic potato chunks here and there, but if you want a super creamy texture feel free to use a hand mixer.  Make sure you season your potatoes with salt before cooking too.

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Start with the potatoes…

  • Peel about 2½ pounds of white potatoes.  (I used half of a 5 pound bag.)
  • Cut the potatoes into bite-sized cubes.

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  • Place the potatoes in a large pot and cover with water.

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  • Season the potatoes with 1 tablespoon salt.

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  • Bring the potatoes to a boil.

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  • Reduce the heat and let simmer for 15-20 minutes, until fork-tender.

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  • Meanwhile, pour 1 cup of skim milk into a saucepan over low heat.

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  • Add 3 tablespoons of butter.

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  • Cook, until the butter melts, stirring occasionally.

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  • Drain the potatoes.

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  • Place them back in the hot pot (no heat though).

  • Begin mashing the potatoes.

  • Pour in the milk and butter mixture.

  • Continue mashing the potatoes to your desired consistency.
  • Season with ground black pepper.

 

 

 

 

  • Stir to incorporate the pepper.

Serve alongside your favorite classic, like meatloaf or roast turkey.  Enjoy!

Mashed Potatoes (serves 6-8)

 

INGREDIENTS:

  • 2½ pounds white potatoes, peeled and cubed
  • 1 tablespoon salt
  • 1 cup skim milk
  • 3 tablespoons butter
  • 1 teaspoon ground black pepper

 

DIRECTIONS:

  • Place the potatoes in a large saucepan.
  • Cover with water.
  • Add the salt.
  • Place over high heat and bring to a rapid boil.
  • Reduce the heat and let simmer for 15-20 minutes, until fork-tender.
  • Meanwhile, combine the milk and butter in a small saucepan over low heat.
  • Heat until the milk is warm and the butter has melted.
  • Once the potatoes are tender, drain them and return them to the hot pot.
  • Roughly mash them, then add the milk and butter mixture.
  • Continue mashing until desired consistency is reached.
  • Season with the pepper.
  • Stir to incorporate.

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