Traditional Mashed Potatoes Recipe

4.5 2 5
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Traditional Mashed Potatoes Recipe

Read Reviews
4.5 2 5
Publisher Photo
Mashed potatoes make a wonderful accompaniment to most any meal, so keep this recipe handy.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 6 medium potatoes, (about 2 pounds), peeled and cubed
  • 1/2 cup warm whole milk (70° to 80°) or heavy whipping cream
  • 1/4 cup butter, cubed
  • 3/4 teaspoon salt
  • Dash pepper

Directions

Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat to medium; cook, uncovered, until very tender (easily pierced with a fork), 20-25 minutes. Drain. Add remaining ingredients; mash until light and fluffy. Yield: 6 servings (about 4-1/2 cups).

Test Kitchen tips
  • Use any potato you'd like, although russets are traditional. Our tasting panel also liked Yukon Golds and red potatoes.
  • While most cooks mash their potatoes with milk, some prefer cream. It's strictly personal preference. If your diners are on a dairy-free regimen, mash with chicken broth or even the water in which you cooked the potatoes.
  • You may be tempted to spare your arm muscles by dumping your cooked potatoes in a food processor or blender, but your spuds will become gooey and gluey. Use a masher or potato ricer instead, and remember, a few lumps prove that your potatoes didn't come from a box.
  • These are incredibly easy to make ahead: Just cook, mash and refrigerate, then microwave on high, stirring every 30 seconds until heated through.
  • Try some mix-ins: 2-3 tablespoons thinly sliced green onions, snipped chives or chopped parsley, or 10-12 roasted and minced garlic cloves. Or top with 2 tablespoons bread crumbs and 1 tablespoon grated Parmesan cheese, then broil until golden brown, 1-2 minutes.
  • Originally published as Traditional Mashed Potatoes in Taste of Home's Quick Cooking Annual Recipes Annual 1999, p114

    Nutritional Facts

    3/4 cup: 168 calories, 8g fat (5g saturated fat), 22mg cholesterol, 367mg sodium, 22g carbohydrate (3g sugars, 1g fiber), 3g protein.

    • 6 medium potatoes, (about 2 pounds), peeled and cubed
    • 1/2 cup warm whole milk (70° to 80°) or heavy whipping cream
    • 1/4 cup butter, cubed
    • 3/4 teaspoon salt
    • Dash pepper
    1. Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat to medium; cook, uncovered, until very tender (easily pierced with a fork), 20-25 minutes. Drain. Add remaining ingredients; mash until light and fluffy. Yield: 6 servings (about 4-1/2 cups).

    Test Kitchen tips
  • Use any potato you'd like, although russets are traditional. Our tasting panel also liked Yukon Golds and red potatoes.
  • While most cooks mash their potatoes with milk, some prefer cream. It's strictly personal preference. If your diners are on a dairy-free regimen, mash with chicken broth or even the water in which you cooked the potatoes.
  • You may be tempted to spare your arm muscles by dumping your cooked potatoes in a food processor or blender, but your spuds will become gooey and gluey. Use a masher or potato ricer instead, and remember, a few lumps prove that your potatoes didn't come from a box.
  • These are incredibly easy to make ahead: Just cook, mash and refrigerate, then microwave on high, stirring every 30 seconds until heated through.
  • Try some mix-ins: 2-3 tablespoons thinly sliced green onions, snipped chives or chopped parsley, or 10-12 roasted and minced garlic cloves. Or top with 2 tablespoons bread crumbs and 1 tablespoon grated Parmesan cheese, then broil until golden brown, 1-2 minutes.
  • Originally published as Traditional Mashed Potatoes in Taste of Home's Quick Cooking Annual Recipes Annual 1999, p114

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    Reviews forTraditional Mashed Potatoes

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    MY REVIEW
    lepleyracing User ID: 1497870 243583
    Reviewed Feb. 10, 2016

    "This was my first time making mashed potatoes and we all enjoyed these. I followed the recipe as written."

    MY REVIEW
    greatwithoutgluten User ID: 6330173 19756
    Reviewed Nov. 30, 2013

    "I like this recipe. I added sour cream and garlic for a little extra flavor. The recipe is very simple. It is an easy recipe to make many different variations of. Overall I will be making again in many different ways."

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