How to make homemade mashed potatoes

Make your own succulent mashed potatoes at home.

Turn a basic mashed potato recipe into something smashing and succulent for friends, family and guests. Homemade mashed potatoes won't taste flat like the dehydrated, instant versions. Homemade mashed potatoes have the added texture benefit that delights the taste buds. Once you have made this all-American recipe, you will be ready to spice up your version and tailor it to your own personal tastes, diet needs or your family's desires. Homemade mashed potatoes are highly versatile.

Things You'll Need

• 4 Russet potatoes, medium-sized
• Cooking pot, medium-sized
• Bowl with a flat bottom, medium-sized
• 3/4 cup milk
• 1/4 cup butter
• Potato masher
• Salt and pepper, to taste

Instructions

1. Wash the potatoes thoroughly. Peel and dice them into 1-inch pieces. Remove any eyes that have formed on the potato.

2. Place the potatoes in a medium-sized pot and sprinkle with the salt. Fill the pot with cold water until the potatoes are completely covered.

3. Place the pot on the stove on high heat. Bring the water to a boil.

4. Lower the heat to a simmer and continue to cook the potatoes for another 10 minutes, or until they fall apart when you try to pick them up with a fork.

5. Drain the potatoes. Place them back into the pot and onto the burner.

6. Increase the heat to medium. Shake the pot continually over the burner for one minute to dry the potatoes.

7. Place the potatoes into the bowl.

8. Add the milk and butter to the pot. Heat the pot over medium heat until the milk is hot and the butter is melted, stirring frequently. Remove the pot from the heat and turn off the burner.

9. Mash the potatoes with the potato masher, adding in the milk and butter little by little until the potatoes have reached a smooth, moist consistency.

10. Season the potatoes with salt and pepper and stir again. Serve immediately.

Tips & Warnings

• Top the mashed potatoes with your favorite cheese for a different flavor.

• Substitute chicken-flavored bouillon cubes for the salt.

• Leave the peels on the potatoes for extra visual appeal and healthy benefits.

• Substitute low-fat milk and margarine to shave off calories from the finished dish.

References

• Food Network; Mashed Potatoes: Food Network Kitchens

Resources

• Food Network; Mashed Potatoes; Tyler Florence
• The Reluctant Gourmet: What is the Best Recipe for Mashed Potatoes