Mashed Potatoes


  • potatoes
  • milk
  • butter
  • large pot


  1. Peel and wash the potatoes and then cut them into quarters. (Smaller pieces will cook faster but they also tend to go mushier, I like to use fairly large pieces.)
  2. Place them in a large pot and fill with enough water to cover the potatoes. (Use an overly large pot so it doesn't boil over.)
  3. Boil for about 20-30 minutes until they are soft. Poke with a fork to verify.
  4. Drain.
  5. Use masher or mixer and add milk and butter until the potatoes are creamy.
  6. Adding sour cream or cream cheese can make the potatoes fluffier or nicer to reheat but neither of these ingredients are necessary.

We often serve these with meat and gravy and a selection of vegetables.

Meat, peas, corn and mashed potatoes covered in gravy on a plate.

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