My Mashed Taters

READY IN: 35mins
Recipe by Chef shapeweaver

This is the way that I’ve always made my potatoes and I needed a calorie count. Posted on November 2, 2005.

Top Review by Grannydragon

This is the way I make my mashed potatoes, too. I do start with cold water to cover the potatoes so they cook evenly, not on just the outside first. when finished cooking, I put the potatoes through the potato ricer to eliminate lumps, then whip them with the old potato masher. I always heat my milk in the microwave for 60 seconds. I think it would be foolish to put cold milk into hot potatoes, if I wanted this side dish to remain warm for serving.

Ingredients Nutrition


  1. In a medium sized saucepan add potatoes and enough water to cover potatoes.
  2. Bring to a boil over medium heat; boil for about 20 minutes.
  3. Drain and return to saucepan.
  4. With electric mixer, mix until "mealy looking" (slightly dry looking).
  5. Add 1/4 cup milk and mix until creamy. At this point add extra milk for a creamier texture.
  6. Add margarine, salt and pepper; mix well.

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