Mashed potatoes

Picture of mashed potatoes
This mashed potato recipe is really more of a technique - a basic formula I use to make sure my mashed potatoes always turn out well. :D

The best part about this technique is that you can pack in a ton of flavor without adding chunks of other ingredients to the mashed potatoes - great for finicky eaters!
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Step 1: What you'll need:

Picture of What you'll need:
  • 6 russet potatoes
  • 1 cup milk or cream or a mix of the two
  • 4 tablespoons butter
  • garlic, dried herbs, fresh herbs of choice (I used garlic and parsley)
  • salt & pepper to taste
This is the best ratio I've found - it gives a creamy and fairly smooth mash. Increase or decrease the milk as needed. :D

You can also add more butter and a handful of parmesan cheese for super tasty mashed potatoes.

You'll also need a small strainer - that's the only special equipment required!

Step 2: Peel and boil your potatoes

Picture of Peel and boil your potatoes
Peel your potatoes and cut them into small 1-2 inch chunks. Try to keep the size uniform so they all cook at the same time. Cover with cold water by a couple inches and add in a couple good pinches of salt.

Put on the stove and bring to a boil.

Depending on the size of the potatoes, they will take 20-30 minutes to cook. You'll know they're done once they can be easily pierced or crushed by a fork.

I normally set a timer for 15 minutes, test a piece, and then add more time as necessary. It's better to over-boil than under-boil.
spikeseller8 months ago
Great instructable. I can't wait to try it.
gguyas1 year ago
Will try. Looks good.
hunter9991 year ago
Wow! Very nice detailed technique, good job!
jessyratfink (author)  hunter9991 year ago
Thank you :D