When I was much, much younger, I made instant mashed potatoes. But then I realized making mashed potatoes from scratch was just as easy and so much more delicious. It’s so easy I haven’t even blogged about it until now (when I realized that some of you might want to know). So many people over-complicate what is at its essence already perfect. Use this recipe to make a delicious and comforting quick side dish for a weeknight dinner or an essential part of an epic family dinner. Its basic portions are for a small group; scale up accordingly!
Quick Homemade Mashed Potatoes from Scratch
4 large potatoes, peeled perfectly (no spots or skin!!)
⅓ cup whole milk
4 Tablespoons butter
1. Boil the potatoes (cut up into smaller pieces so they cook more quickly). If the potatoes have “eyes” (sprouted) or bad spots, just cut them off.
2. Drain the water and mash the potatoes with a hand masher.
3. Add milk and butter and mash some more.
4. 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 if you need it.
5. Depending on your love of butter, some potatoes need more butter or less. If you are super health conscious, you can use olive oil instead of butter. YOU are the boss!
6. Salt to taste and enjoy!
(You can find 200+ fun, foolproof recipes just like these in my new cookbook Scratch; here’s how to order!)