Basic Mashed Potatoes
Making mashed potatoes isn't as hard as it may seem. If you are hosting for the holidays it may seem like an overwhelming task, but peeling and chopping the potatoes is really the hardest part. And homemade mashed potatoes are so worth the effort.
Ingredients
- 5 lbs Russet potatoes
- 1 Tbsp Salt more salt to taste
- 1/2 cup Butter
- 1 cup Milk
- Pepper to taste
- 1 Tbsp Chopped chives
Instructions
- Peel, wash and chop the potatoes into even sized chunks.
- Fill a large pot with the water, salt and potatoes.
- Bring the pot to a boil and then reduce to medium or medium high until the potatoes are fork tender. Reduce the heat if the water is trying to boil over, but keep them at a low boil. Do not over cook, they shouldn't be mushy.
- While the potatoes are cooking melt the butter and warm the milk. Do not allow the milk to boil. Chop the chives.
- When the potatoes are fork tender, strain and return to the pot and put back on the the stovetop, turn the temperature down too low.
- At this point you are cooking out any additional water, you want to stir or mash consistently for a couple of minutes.
- Add the melted butter to the potatoes.
- To mash by hand, turn off the burner and using a potato masher, mash until the potatoes are completely broken down, there shouldn't be any lumps.
- Add 1/2 of a cup of the warm milk and continue to mash the potatoes. Pour in enough of the remaining milk to make the potatoes nice and creamy, while continuing to mash the potatoes.
- Stir in salt and paper to taste.
- If you prefer, use a hand mixer or kitchen aid to mash the potatoes.
- Pour the potatoes into a warm dish and top with butter and sprinkle of chives.