This basic, no frills recipe is a fast and easy way to get a bowl of “comfort” mashed potatoes on the table. While it is recommended to use ½ lb of potatoes per person, I serve smaller portions so use 1 lb to serve 4. I don’t peel my potatoes; I like the rustic look and chunky consistency. It also saves me time and frustration! I have used russet (brown) potatoes, red potatoes and Yukon (yellow) potatoes with never a complaint or voiced preference. I, personally, like the creamy texture of the Yukon – but also like the look of the red potato. Most recipes call for heating the butter and milk. I have never found that necessary, as I set out the milk and butter while the potatoes are boiling. At room temp, the hot potatoes easily melt the butter and warm the milk.
- 1 lb potatoes (3 large or 5 med/small)
- ½ teaspoon salt
- 1 Tablespoon butter or margarine
- ½ Cup milk or Half & Half
- Salt and Pepper to taste
- In a large mixing bowl, add the butter and milk. Set aside (letting it come to room temperature).
- Cut medium potatoes in half, cut large potatoes in quarters
- Place potatoes in large saucepan; add enough water to cover. Add 1/4 teaspoon of the salt. Heat to a boil. Reduce heat to medium-low and boil gently for 15 to 20 minutes or until potatoes break apart easily when pierced with fork. Drain well.
- Add the potatoes to the large bowl with the butter and milk. Using a mixer or masher, mash or whip up the potatoes to the desired consistency. Season with salt and pepper.
