How to Make Mashed Potatoes

Mashed potatoes are the ultimate comfort food. Creamy and rich, this dish is easy to make and will satisfy your craving for something filling and delicious.

Choosing Potatoes

Walk into your local grocery store and you will likely see potatoes of all sizes and various colors. Choose Red Rose, Yukon Gold or White Rose spuds for the smoothest mashed potatoes. For 4 to 6 servings, use 2 pounds of potatoes.

Wash the Potatoes

Get off all the dirt by running the potatoes under warm water and scrubbing gently using just your hands. Do not use soap and be careful as to not break the skin.

Peel and Chop the Potatoes

Hold the potato in one hand and a peeler in the other. Position the peeler at a slant and slowly move down with light pressure to gently peel the skin off. Continue until all the skin is removed. Be careful- peelers are sharp! Slice the peeled potatoes into 1 1/2 inch chunks.

Pan the Potatoes

Put the chopped potatoes in a sauce pan and add enough water to cover them. Bring water to a boil, then lower heat to a simmer for twenty minutes. Drain the potatoes well, but do not rinse with water!

Add 1 teaspoon of salt to reduce boiling time and add flavor!

Add Milk, Butter and Salt

For 4 to 6 servings, add 1/2 to 3/4 cups milk, 3 tablespoons of butter and salt to taste. Reducing the amount of milk will result in thicker mashed potatoes.

Use room temperature butter for easier mashing.

Mash Away!

Mash your spuds until they are free of lumps. Use a mashing tool, fork or electric mixer to cream the potatoes. Do not use a food processor or blender- you will end up with sticky, unappetizing potatoes instead of a soft and smooth dish.

Stirring potatoes makes them pasty- use an up and down motion instead.

Enjoy!

Not only are mashed potatoes easy to make, but they are easy to customize to your tastes too.

Milk-substitutes

For tangier mashed potatoes, use buttermilk instead of regular milk. For a less-fattening version, substitute fat-free chicken or vegetable broth instead.