Classic Mashed Potatoes Recipe
This is one of those recipes I just have to write down for my son so when he is out on his own he will know how to make basic mashed potatoes. Who doesn’t love mashed potatoes and there really are some people out there who don’t know how to make them. This is a classic way to make them. Please note there are other ways to make them that may be better, like using a ricer, but this is a classic home style mashed potato recipe.
A must for Thanksgiving Dinner…
Classic Mashed Potatoes
This is one of those recipes I just have to write down for my son so when he is out on his own he will know how to make basic mashed potatoes. Who doesn't love mashed potatoes and there really are some people out there who don't know how to make them. So here's a classic way to make mashed potatoes.
- 5lb Russet Potatoes
- Water (for boiling potatoes)
- 1/2 cup Butter (softened)
- 1/2 cup Heavy Cream (can substitute milk for a lower fat dish)
- 1/2 teaspoon Black Ground Pepper
- 1 teaspoon Salt
If you do not want to mash the potatoes, you can instead use a Kitchen aid or other mixer to mix the potatoes using the batter attachment. To make a "whipped" potato dish instead of mashed potatoes, you will need to add a little more cream and use the whipped attachment to the mixer. Before you use the whipped attachment, however, you will want to pre-mash the potatoes.
|In large stockpot, fill about 1/2 way with cold water. Rinse the potatoes, peel, and cut into quarters, putting the cut up potatoes in the cold water to keep from oxidizing as you cut and peel them. |
When all potatoes are peeled and cut up, drain the water and add fresh water filling the pot about 2 inches above the potatoes.
|Place the potatoes in the pot onto the stove and heat on high until water boils. Reduce the heat to medium and boil for about 10 minutes, or until a fork can pierce the potatoes but before the potatoes completely break up. Depending on how thick you cut the potatoes, the cooking time varies. |
When I'm in a rush, I cut them smaller, but that sometimes leads to mushy potatoes, as there will be more water and less potatoes. I have found that an average potato should cut up into 6 pieces, small potatoes 4 pieces, and large baking potatoes up to 8-10 pieces.
|Drain the potatoes into a colander but DO NOT RINSE!!! |
|Using the same pot that you cooked the potatoes in (the pot should still be very hot), add back the hot drained potatoes and add in the butter. With a masher, start mashing in the butter. When butter is mostly melted and potatoes are starting to mash, add the heavy cream, salt and pepper. Continue to mash with a masher until there are no clumps (or maybe you like clumps!). |
Taste and add more salt and pepper if needed, but for most people this should be the right amount.