Mashed Potatoes Recipe

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier with unsaturated fats.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories; water is budget-friendly.

Welcome to the mashed potatoes recipe introduction.

Discuss the importance of using the right type of potatoes, recommending starchy potatoes for mashing.

Use 3 large potatoes, enough to serve 4 people, and wash them to remove dirt.

Peel the potatoes using a peeler, though skin-on is an option for texture preference.

Cut the potatoes into smaller, evenly sized pieces to ensure even cooking.

Rinse the potato pieces and place them into a saucepan.

Fill the saucepan with cold water to cover the potatoes and place over medium-high heat.

Cook the potatoes from cold water to allow even cooking and soften the starch, about 20 minutes until extremely tender.

Drain the potatoes in a colander and shake to remove excess water.

Return the potatoes to the saucepan and keep on heat until steam dissipates.

Use a potato masher to mash the potatoes without adding butter or milk first, breaking them up until crumbly.

Season the potatoes with salt, then add room temperature butter gradually while mashing.

Ensure the butter is room temperature to avoid cooling the potatoes and making them gloopy.

Add warmed milk gradually, adjusting the amount based on desired thickness of the mash.

Taste the mash for seasoning, adding more salt or pepper as needed.

Spoon the mash into a bowl and smooth it down with a spoon.

Optionally garnish with chives for presentation.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens