These classic mashed potatoes are the perfect side for both quick weeknight dinners and fancy holiday spreads.
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
How to Make It
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.
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!
Recipe is fairly quick and easy and my family loves them. Makes a nice amount of potatoes and what doesn't get eaten the first night is usually taken care of the next day, I never end up having to throw any out.