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Mashed Potatoes

Ingredients

  • 4 cups potatoes peeled and diced into 2-inch pieces. I peeled about 5 average size potatoes
  • ¼ cup milk warmed
  • 2 tbsp butter melted
  • 1 tbsp of butter on top of potatoes once potatoes are finished being mashed
  • ¼ teaspoon pepper
  • salt to taste
  • 1-2 tablespoons cream cheese optional.

Instructions

  • Dice, and rinse off potatoes.
  • Place in a large dutch oven or stockpot.
  • Pour enough cold water to cover the potatoes plus about an additional inch.
  • Once water is boiling, cover and allow to boil for about 20-15 minutes.
  • Do the fork test a couple of times to make sure they don't cook too long.
  • Drain potatoes and place back in pot and place on hot, but turned off heating surface.
  • Give the pot a couple of shakes to help get rid of the moisture.
  • Place potatoes in a mixing bowl.
  • If you have a hand mashed, start mashing the potatoes.
  • I then use my hand mixer to help whip them.
  • Slowly add the butter, salt and pepper and cream cheese if you're using it.
  • Pour a little milk at a time, until the creaminess is reached.
  • Don't over mix the potatoes.
  • Top with another pat of butter and serve or cover with aluminum foil.

Notes

Make sure the pot you're using is large enough and the potatoes aren't crowded.
Also, make sure there is enough room for the water to boil.
I usually add the cream cheese if I am making a lot of potatoes or if I am making them in advance.