Recipes on a Budget

"Affordable Recipes for All"

Basic Mashed Potatoes

donated by:  Mark Bittman,

2 lbs starchy or all-purpose potatoes (about 4-5 medium)
1 cup milk, plus more if needed
4 tbsp (1/2 stick) butter
    freshly ground black pepper

Peel the potatoes before cooking if you like.  If you’re in a hurry, cut the larger ones into halves or quarters. Cut or whole, the idea is to have all the pieces about the same size.

Put them in a large, deep pot and cover with cold water.  Add a large pinch of salt and bring to a boil.  Keep the water rolling until the potatoes are done, anywhere from 15 to 30 minutes, depending on the size of the pieces and how tender you want them.

The potatoes are done when a skewer or sharp knife inserted into one meets almost no resistance.

Drain the potatoes well, and let them dry out a bit.  If peeling, give them an extra few minutes to cool enough to handle.  (The potatoes can be prepared to this point up to an hour in advance; just leave them in a colander to drain and dry out a bit.)

While the potatoes are draining, wipe the pot dry and put it back on the stove over medium-low heat.  Add the milk and the butter and sprinkle with salt and pepper.

When the butter is almost melted, remove the pot from the heat.  Rice the potatoes or run them through a food mill set over the pot or add them directly to the milk mixture and mash with a fork or potato masher.

Return the pot to the heat and stir constantly with a wooden spoon to reach the desired consistency, adding more milk if necessary.  Taste, adjust the seasoning and serve.


01/26/2010 - Posted by | Potato

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