Prep 10 mins
Cook 40 mins
I searched for a simple mashed potato recipe and wasn't too excited by anything I found. I didn't want to use a lot of ingredients, I wanted something simple and straightforward. I eventually just turned to my cookbooks and found this one and we enjoyed it very much. If you like your mashed potatoes lumpy, then mash them with a fork or potato masher. If you like them really smooth, you're better off with a food mill or ricer. If you don't want to add milk you can substitute some of the potato-cooking water.
- 2 lbs baking potatoes, such as Idaho or 2 lbs russet potatoes, peeled and cut into quarters
- fresh ground black pepper
- 3 tablespoons butter
- 3⁄4 cup milk, gently warmed
- Place the potatoes in a pot with cold salted water to cover. Bring to a boil and cook until soft, about 30 minutes.
- Drain the potatoes, then mash them well (or put through a food mill or ricer).
- Return them to the pot over very low heat and stir in the butter and gradually add the milk, beating with a wooden spoon until smooth and creamy.
- Season with salt and pepper.
- Serve immediately or keep warm or reheat in a microwave.