Print

How To: Mashed Potatoes

There is nothing as simple, yet comforting, as mashed potatoes. I like to use all kinds of potatoes for mashing, but Russet or Idaho potatoes are best when you want the fluffiest potatoes. Russet potatoes also do a great job absorbing gravy, another bonus.

Scale

Ingredients

Instructions

  1. Place the potatoes and salt in a covered, 4-quart covered pot and add enough cold water to cover the vegetables by two inches.
  2. Cover and bring to a boil.
  3. Tilt the cover and lower the heat a little and continue cooking, until very tender, about seven minutes.
  4. While the potatoes are cooking, heat the mashing liquid and butter in a small saucepan or a microwaveable bowl until the butter is melted.
  5. Drain the potatoes.
  6. Potato Masher Version: Add the potatoes back to the pot and coarsely mash. Pour the warm mashing liquid over the potatoes and mash to your preferred consistency. Season with salt and pepper to your taste.
  7. Potato Ricer Version: Place the potatoes in batches in the ricer and press into the pot. Pour the warm mashing liquid over the potatoes and stir to combine.
  8. Electric Mixer Version: Place the potatoes in the mixing bowl and beat on low to break them up. Add butter and half the liquid and combine. Scrape the sides of the bowl and beater and add the rest of the liquid. Beat just until smooth.
  9. Season with salt and pepper to your taste.