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How to Make Simple Mashed Potatoes

12/25/2013

Mashed potatoes are a great side dish and are very cheap and easy to make! This recipe shows how to create smooth and creamy mashed potatoes without lumps or skins. Makes enough for two people.



Edit Ingredients



  • 4 or 5 average-sized potatoes

  • 1/2 or 1 cup of milk (depending on how creamy you want the potatoes to be)

  • 2 or 3 tbsp butter

  • salt to taste



Edit Steps



  1. Wash the potatoes.

  2. Peel and cut each potato in half or into quarters (this makes them cook much faster).

  3. Boil them for about 15 minutes, or until a potato falls apart when you poke it with a fork.

  4. While the potatoes are boiling, heat up milk until warm and get some butter out of the fridge.

  5. Drain the water from the pot and place back on the stove. If you want, you can turn on the stove again on the lowest heat setting to make sure that the mashed potatoes are hot when you're done.

  6. Add butter and start mashing the potatoes with a masher until they've turned into a puree.

  7. Add a bit of heated milk and continue mashing and adding milk little by little until potatoes have reached the desired creaminess. Add salt to taste.

  8. Finished.



Edit Tips



  • You can use salt and pepper if you want.

  • Round mashers with holes are much better at eliminating clumps than wire mashers. A hand mixer can be used as well for extra creaminess.

  • You can use low fat or fat free milk, and very little or no butter, but the mashed potatoes won't taste as good.

  • The amount of milk determines how mushy it will be.

  • You can leave the skin on the mashed potatoes if washed thoroughly.



Edit Warnings



  • Be careful when peeling and cutting the potatoes.

  • Boiling water and steam can scald, so be careful when handling the pot.

  • Don't boil or mash potatoes in a non-stick coated pot, you can easily damage the coating.



Edit Things You'll Need



  • The ingredients listed above

  • Knife/peeler, masher (optional: hand mixer)

  • Stove and pot (preferably NOT non-stick) large enough to hold the potatoes



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