Here at home, mashed potatoes are probably among the dishes my family enjoys the most. Here at home Wednesday is my assigned day to cook dinner. I’ve been serving grilled steaks and mashed potatoes and waiting for my family to complain about the repetition but, it hasn’t happened. As a matter of fact, they keep asking for it. 😁
Thankfully, mashed potatoes are straightforward to make. I don’t understand why there is even such a thing as instant mashed potatoes because, honestly, preparing it is so simple, that it may as well be instant. But I guess instant mashed potatoes are really geared more toward people who do not want to have to deal with peeling potatoes.
Over the years I have developed my own technique for making this yummy side dish. It may not be original (I’m sure someone else is doing it this way) but through experimentation, I’ve found this to be the most efficient way to make it. Traditional recipes will tell you to wash the potatoes, boil them with the skin on, then when they are cooked, you peel the potatoes before mashing them.
That does not work for me.
- Hot potatoes are not easy to handle.
- If you wait until the potatoes are cool enough to handle and peel easily, it makes them more challenging to mash properly and infuse with flavor.
This is why I like to do things differently. I like to peel and slice the potatoes BEFORE cooking them.
Here is my version of mashed potatoes. Enjoy! 🙂
- 1 kilo potatoes I prefer using the big ones, as it means less potatoes to peel but, really, the size does not affect the taste so use whatever is available.
- 1 tsp. salt
- 1 cup milk If you want the mashed potatoes to be creamier, go ahead and add more!
- 2 tbsps. salted butter A lot of recipes you will find online will tell you to use unsalted butter. I say, bring on the salt! It just means I have to add less (or not at all) at the final tasting.
- salt, pepper, and other spices to taste