Easy 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.

Choose 2 lbs of Yukon Gold or Russet potatoes, similar in size for even cooking.

Rinse and scrub the potatoes with your hands.

Peel the potatoes and remove any imperfections, placing them in cold water immediately to prevent oxidation.

Drain the water to remove any bits of peel.

Fill a pot with cold water, ensuring there's an inch or more above the potatoes, and turn on high heat to bring to a boil.

Once boiling, add 1 tablespoon of salt and reduce to low heat, keeping it at a gentle boil for 20 to 30 minutes.

Check the potatoes after 20 minutes by inserting a knife; they should slide off easily when ready. If not, continue boiling until cooked, being careful not to overboil them.

Strain off the water and let the potatoes steam dry for a few minutes.

In a small pot on medium heat, add 1/4 cup to 1 cup of milk and 4 tablespoons of butter, adjusting the milk based on desired creaminess.

While the potatoes are still hot, add them to a pot and mash them a little.

Add the hot milk and butter mixture and continue mashing until well incorporated.

Mix with a spoon to even out the texture.

Check the seasoning and add more salt if needed, as well as a little pepper, stirring again and checking the seasoning until satisfied.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens