Guess what? Maria’s Farm Country Kitchen turns 6 years old this month! And I just realized that in those six years I’ve shared almost 200 recipes!
One of the reasons I started this blog in 2008 was to have a place to collect all of my recipes. And now that we’re rounding the corner on 200, I thought it would be fun to revisit a couple of fan favorites.
Today, I’m resharing the most popular recipe on my blog: Quick Mashed Potatoes from Scratch. Seriously, every day there are people coming by to check out how to make mashed potatoes!
I posted this originally because when I was much, much younger, I used to make instant mashed potatoes. But then I figured out that making mashed potatoes from scratch was just as easy and so much more delicious. It’s so easy I didn’t blog about it until last year (when I realized that some of you might want to know). Use this recipe to make a quick, delicious, and comforting side dish for a weeknight dinner or as an essential part of an epic family dinner.
These basic portions are for a small group; scale up accordingly!
Quick Mashed Potatoes from Scratch
- 4 large potatoes, peeled perfectly (no spots or skin!!)
- 1/3 cup whole milk
- 4 Tablespoons butter
- Cut potatoes into small pieces and boil. If the potatoes have “eyes” (they’ve sprouted) or bad spots, just cut them off.
- Drain the water and mash the potatoes with a hand masher.
- Add milk and butter and continue to mash.
- Add milk as needed to get the right consistency, depending on the type of potato—some need more milk and some need less. Start with less and add more as needed.
- Depending on your love of butter, some potatoes need more butter or less. You can substitute olive oil for the butter, if you wish. YOU are the boss!
- Salt to taste, and enjoy!
Stop back again on Wednesday for another fan favorite: Crispy Roast Chicken and Gravy—the perfect match for mashed potatoes.