Brian's Mashed Potatoes

  • Baking potatoes (use number of people serving + 1 potatoes)
  • Butter (1/2 stick of butter per 5 potatoes)
  • Milk (not much)
  1. Fill a large pot with water. Salt the water to taste and bring it to a boil. Make sure to use plenty of water.
  2. Peel and cut the potatoes, the thinner the better. When the water comes to a boil, put potatoes in the pot, stirring occasionally.
  3. Put butter and milk into a bowl and heat until hot.
  4. Remove potatoes when they are soft all through, but before they get "shaggy" (usually 15-25 minutes).
  5. Drain the potatoes in a colander, then put back into the pot. Turn the burner to low and steam the potatoes dry.
  6. Remove potatoes from heat. Add milk/butter mixture and salt. Mash the potatoes until they reach "fluffy mountain" stage (about 2 minutes). A brief, efficient mashing keeps the potatoes from turning gummy.
  7. Taste. Add more salt, butter, and milk until you are satisfied with taste and texture. Make sure not to undersalt; you will use more than you expect. Be generous with salt and butter, stingy with milk.
Hot, dry potatoes and hot butter are the keys to good mashed potatoes. You can also add pepper, parsley flakes, or sour cream for variety.
  • side
  • favorite
  • Thanksgiving
  • fancy
  • crowd
Last updated 2016-12-25
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