Mashed potatoes is one of those things that shouldn't require a recipe, but yet I can never remember what kind of potatoes to get, or how long to boil, etc., so it's nice to have this one on hand. I just made a dairy free version by using bacon drippings instead of butter, and chicken broth instead of milk. I added one head of roasted garlic, and these are great!
Photo: Dasha Wright Ewing
These classic mashed potatoes are the perfect side for both quick weeknight dinners and fancy holiday spreads.
Yield: 6 servings
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Amount per serving
- Calcium: 49mg
- Calories: 201
- Calories from fat: 0%
- Carbohydrate: 28g
- Cholesterol: 24mg
- Fat: 9g
- Fiber: 2g
- Iron: 0mg
- Protein: 4mg
- Saturated fat: 5g
- Sodium: 116mg
- 2 pounds (3 large) Idaho potatoes, peeled and cut into 1-inch chunks
- 4 tablespoons butter, at room temperature
- 1/4 teaspoon kosher salt
- 3/4 cup to 1 cup milk
- Freshly ground black pepper
- Place the potatoes in a large saucepan with enough lightly salted water to cover. Bring to a boil, reduce heat to low, cover, and simmer 12 to 15 minutes or until the potatoes feel tender when pierced with a wooden skewer. Drain and return to pan.
- Shake over low heat to dry slightly. Using an electric mixer (never a food processor, which makes potatoes gluey), beat the potatoes until smooth. Add the butter in small pieces with the salt and pepper and beat until melted. Add the milk, 1/4 cup at a time, beating until smooth.
- If you want to add some variety to your mashed potatoes, mix in any of the following: 3 tablespoons pesto; 4-ounces soft goat cheese and 2 tablespoons minced scallions; 1 head Roasted Garlic; 6 sun-dried tomatoes in oil, minced; 1/2 pound kale or cabbage, cooked and chopped, and 1 to 2 tablespoons finely chopped horseradish.
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