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.

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.

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

• Season the potatoes with 1 tablespoon salt.

• Bring the potatoes to a boil.

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

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

• Add 3 tablespoons of butter.

• Cook, until the butter melts, stirring occasionally.

• Drain the potatoes.

• 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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