While not the healthiest, mashed potatoes are a great side dish to many meals. Growing up, my mother served potatoes with almost every meal. This recipe is how she used to make them and the way I continue to make them now. This recipe is good for 2 people, so feel free to double it if you need more.
The great thing about mashed potatoes is that you can add whatever you want to make them creamy and delicious. I personally use butter and milk or heavy cream, but if I have some sour cream or even cream cheese in the refrigerator, I’ll use some of that too. I might add a little salt and pepper for taste, too.
- Your favorite potatoes (I like to use either 2-3 large russet potatoes or 4-5 small white potatoes)
- 1/2 tbsp of butter
- A few splashes of milk or heavy cream
- Peel your potatoes and chop into small chunks. Wash them thoroughly to remove starches.
- Put the potatoes in a pot that is large enough but will still have extra room. Fill it with water so it is covering all of the potatoes.
- Place over the stove on medium-high heat and boil for about 15-25 minutes, or until they are soft.
- Drain potatoes but keep them in the pot. Turn off heat. Add butter and milk or heavy cream.
- Begin mashing! Your potatoes should be fairly smooth and creamy. If they’re too dry, add some more milk/heavy cream. If they’re too wet, turn on the heat again and cook for a few extra minutes. stirring constantly.