A basic, simple, and delicious recipe for mashed potatoes from scratch
- 5 lbs fresh potatoes
- 1/4 cup butter
- 1/4 cup milk
- 1 teaspoon salt, or to taste
- Pepper to taste
- Plan to start your mashed potatoes about 1-2 hours before you plan to serve the meal.
- Start by peeling the potatoes. If this is a holiday gathering, enlist a helper or two.
- Wash the peeled potatoes.
- Cut the peeled potatoes into quarters or eights. I like cutting all potatoes into one inch by one inch by a quarter inch slices. If you’re getting into a time crunch, remember that smaller potatoes will cook faster than larger ones.
- Place cut potatoes in a pan, and fill with water. All potatoe pieces should be touching water, but do not have to be completely covered. Put a lid on the pot, and bring the potatoes to a boil.
- Keep at a boil until potatoes are soft, about 20-30 minutes depending on the size of the potato slices.
- Remove cooked potatoes from heat. Strain out water. Optional: reserve water to help with making gravy
- Place hot potatoes in a serving bowl, or mixing bowl.
- Add butter, milk, and salt.
- Mash using a hand masher, or use your kitchen mixer with a triangle beater to pulse the potatoes until mashed.
- Taste test! Add pepper and additional milk or butter if desired. Taste again.
- Scoop your homemade mashed potatoes from scratch into a serving dish. Serve while still hot.