No-Stress Mashed Potatoes

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
  1. In a large mixing bowl, add the butter and milk. Set aside (letting it come to room temperature).
  2. Cut medium potatoes in half, cut large potatoes in quarters
  3. 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.
  4. 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.
I like using Yukon (yellow) potatoes, but russet or red potatoes are also work
Small potatoes can be cooked whole. Cut medium size potatoes in half. Large russets or reds should be quartered.
Cook the potatoes at a gentle boil for about 20 minutes
Zhoosh up mashed potatoes with parsley flakes. I like the rustic look of mashing skin-on potatoes.

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