Real Mashed Potatoes
If I had to name the dish that is requested most often at home it would be this one. My family will eat almost anything if they can have these whipped potatoes on the side! I have been asked many times what secret ingredient makes this recipe so good. The answer is—potatoes! You’ll be amazed at how simple it is to make really great mashed potatoes. Everyone has his or her own preference, but I like to use red potatoes, as I think they are lighter and don’t get gummy like other kinds can. I also peel the potatoes completely, leaving no trace of skin, but if you like the skins, simply leave them on. For this recipe alone, I would encourage everyone who doesn’t have a pressure cooker to get one. They are safe and save a ton of time in the kitchen. A pressure cooker cuts the prep time for this recipe from 1 hour to 15 minutes.
Recipe information
Yield
serves 6
Ingredients
Preparation
Step 1
Peel the potatoes and cut them in 1-inch cubes. Place the potatoes and 1 tablespoon salt in a large saucepan with water to cover and bring to a boil. Reduce the heat and simmer the potatoes until very tender, about 30 minutes. (You can also cook the potatoes in a pressure cooker for about 5 minutes.)
Step 2
Drain the potatoes and transfer them to a large mixing bowl. Add the butter, milk, and salt and pepper to taste. Use an electric mixer or a hand mixer to whip the potatoes to a smooth texture, about 5 minutes. You shouldn’t see any lumps. If you do, keep mixing! Serve immediately.
