Peel, Boil, and Mash: The ABCs of Perfect Mashed Potatoes

Yowza! Who doesn’t succumb to the velvety charm of creamy, dreamy mashed potatoes? It’s the ultimate comfort food that can turn any meal into a feel-good feast. Now, if you’re guessing that making magnificent mash is a task of gargantuan proportions, it’s high time we put that myth to bed!

First off, nab yourself the right potato – trust me on this, it can make or break your mash. Russets or Yukon Golds are your new best pals – their starchy nature is just the ticket for getting that fluffy texture.

Would you believe that getting your potatoes from raw to rave-worthy is as easy as 1, 2, 3? Well, hold onto your oven mitts because it truly is! You want them peeled, chopped, and immersed in cold water with a good sprinkle of salt. Then, turn up the heat and let ’em bubble away for about 15-20 minutes until they’re softer than a baby’s bottom.

Oh, heavens! Almost forgot the secret weapon – warm milk. Dumping cold milk into your steamy spuds is like throwing a wet blanket on a campfire – so no-no. Warming the milk not only avoids a temperature crash but also soaks into the potatoes like a dream.

Let’s not forget the mighty masher! Some swear by the old-fashioned potato masher and others opt for a ricer. Me? I’m an old-school gal. A couple of hearty plunges are all you need to get that creamy consistency. Well, butter my biscuit, if it doesn’t smell heavenly already!

So, next time you’re in a jam and need a quick standout side, remember, mashed potatoes aren’t daunting – they’re darn delightful! Your friends and family won’t just be asking for seconds, but thirds as well!

Let’s Make It!

Grab four large Russet or Yukon Gold potatoes.
Rinse the potatoes under cold water to remove any excess dirt.
Peel the potatoes and chop them into large, evenly sized chunks.
Plunge the potato chunks into a large pot, fill with cold water until they are fully submerged.
Sprinkle in a generous handful of salt.
Place the pot on high heat, bring to a boil.
Reduce the heat to a simmer and let the potatoes cook for about 15-20 minutes or until a fork slides easily through.
While the potatoes are cooking, heat up a cup of milk over medium heat until warm but not boiling.
Drain the cooked potatoes in a colander, then return them to the pot.
Pour in a quarter of the warm milk and start mashing the potatoes with your potato masher.
Gradually add more milk while mashing until the potatoes are fluffy and creamy.
Add in a good knob of unsalted butter, continue to mash until it’s fully melted.
Season to taste with salt and freshly cracked black pepper.
You can give it an extra stir with a wooden spoon to make sure it’s super smooth.
Serve immediately, perhaps with a little extra knob of butter on top for ultimate indulgence.
Voila, perfect mashed potatoes. Enjoy their creamy, dreamy goodness!