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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