1 5lb Bag of Potatoes (I recommend Baby Reds or Yukon Golds so you don't have to skin them. If you use Russet potatoes, I recommend skinning them)
A Large Stockpot
A Sharp Knife
A Potato Masher or Mixer
- Assuming you are using Yukon Golds or Baby Reds, cut them into large cubes (or whatever shape works for you).
- Toss the cut potatoes into a pot (food tastes better when it has been thrown [VS])
- Cover the potatoes with water
- You may want to turn your burner down to a medium-high temperature after the water has boiled. Let the potatoes cook for 15-20 minutes... might be more. It really depends on how many potatoes you cut. You want a fork to stab a chunk of potato effortlessly. You want the potatoes to be nice and tender.
- When potatoes have reached desired tenderness, drain the water. If you are pouring the water out, be careful of the steam. Steam burns hurt [VE].
- When the water has been drained, put the hot potatoes in a big bowl. (I have a kitchenaid, so I use that to mash the potatoes. So I would put the potatoes in the kitchenaid bowl)
- Mash. If you are using a potato masher, prepare for a workout.
- When the potatoes have reached the desired consistency (creamy or chunky) they are officially Mashed Potatoes!
If you want to make them savory and delicious:
1/3 c. Butter
Milk (as needed, we use almond milk or coconut water or milk)
Sharp Cheddar (shredded)
Salt and Pepper (to taste)
- After you have drained the water from the cooked potatoes, put the potatoes in a large bowl (they will be very hot)
- Add any ingredient that will melt (butter, cheese etc) and onions.
- Mash those things together. The heat from the potatoes will melt the butter and cheese and anything else you might have put in there.
- Add the rest of the ingredients. Taste as you go.
- If you want the potatoes to be creamier, add about 1/4 c. of milk at a time until you reach the desired consistency.
I usually make more potatoes than can fit in my kitchenaid bowl without making a mess. So, half of the potatoes cool off by the time I mash up the second half. If that happens, I just melt the butter and skip the cheese.
I don't recommend cutting your thumb while cutting potatoes. It makes cutting the rest of them very difficult. [VE]
I usually make up a bunch at once and then reheat it for other meals. I like making mashed potato pancakes (which I'm pretty sure I make wrong) with my morning eggs.
Oh man, if you reheat these in the oven in a glass dish at around 350° for about 45 minutes or so, it will get this golden brown crust that is absolutely delicious. I highly recommend it. Actually, just thinking about it makes me want to make mashed potatoes tomorrow.