Homemade Mashed PotatoesPT35Mhttps://img3.recipesrun.com/201907/2019/1008/55/1/323176/300x200x50.jpg6 servings
Ingredients:
Splash of cream or a dollop of sour cream, optional1/4 tsp. fresh ground black pepper3 tbsp. butter1 cup milk or chicken stock, or a combination Salt2 pounds yellow, red, or white potatoes
Homemade Mashed Potatoes
By zhanghengshuo
6Person
35Minutes
0Calories
Our favorite homemade mashed potatoes recipe that works with skin-on and peeled potatoes. Learn which potatoes to use and how to cook them so that they are creamy and delicious. Think of this as an everyday recipe – one that you can adapt based on what you have in the fridge (or whoever is making it).
Ingredients
Splash of cream or a dollop of sour cream, optional
1/4 tsp. fresh ground black pepper
3 tbsp. butter
1 cup milk or chicken stock, or a combination
Salt
2 pounds yellow, red, or white potatoes
Method
01
Scrub then dice potatoes, making sure they are similar in size. (We often leave the skin on the potatoes, but it is completely up to you).
02
Drop potatoes in a large saucepan, add a tablespoon of salt and cover with water. Bring to a boil over medium-high heat then reduce to a low simmer. Cook until the potatoes fall apart when pierced with a fork, 15 to 20 minutes.
03
Heat the milk or chicken stock, and the butter until warm and the butter has melted. Drain then return the potatoes to the saucepan and cover with a clean dishtowel.
04
Leave them for about 5 minutes to absorb excess steam that can make mashed potatoes watery.
05
Pour in the warm butter mixture then mash the potatoes until creamy. (Don’t worry if the potatoes seem a bit thin at first, they absorb the liquid after a minute or two). Stir in the pepper and splash of cream or sour cream (if using).
06
Taste for seasoning and adjust with additional salt and pepper. Let stand for 5 minutes so that the potatoes thicken, and then serve.
Our favorite homemade mashed potatoes recipe that works with skin-on and peeled potatoes. Learn which potatoes to use and how to cook them so that they are creamy and delicious. Think of this as an everyday recipe – one that you can adapt based on what you have in the fridge (or whoever is making it).
01
Information
Gradeeasy
Serving
6 servings
Prep Time15 Mins
Cook Time20 Mins
Total Time35 Mins
02
Ingredients
Splash of cream or a dollop of sour cream, optional
1/4 tsp. fresh ground black pepper
3 tbsp. butter
1 cup milk or chicken stock, or a combination
Salt
2 pounds yellow, red, or white potatoes
03
Method
Step 1
Scrub then dice potatoes, making sure they are similar in size. (We often leave the skin on the potatoes, but it is completely up to you).
Step 2
Drop potatoes in a large saucepan, add a tablespoon of salt and cover with water. Bring to a boil over medium-high heat then reduce to a low simmer. Cook until the potatoes fall apart when pierced with a fork, 15 to 20 minutes.
Step 3
Heat the milk or chicken stock, and the butter until warm and the butter has melted. Drain then return the potatoes to the saucepan and cover with a clean dishtowel.
Step 4
Leave them for about 5 minutes to absorb excess steam that can make mashed potatoes watery.
Step 5
Pour in the warm butter mixture then mash the potatoes until creamy. (Don’t worry if the potatoes seem a bit thin at first, they absorb the liquid after a minute or two). Stir in the pepper and splash of cream or sour cream (if using).
Step 6
Taste for seasoning and adjust with additional salt and pepper. Let stand for 5 minutes so that the potatoes thicken, and then serve.