Things You'll Need:
- 8 to 10 medium baking potatoes
- 1 stick butter
- 1/2 to 3/4 c. milk, 2 percent or whole
- Sour cream (optional)
- Salt and pepper
- Parsley flakes
- Olive oil
- Electric mixer (handheld is fine)
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Step 1
Peel the potatoes under running water and slice each into thirds. Place in heavy saucepan and put enough water over to cover potatoes. Make sure they still have room to move around in the pan. Add about 1 tbsp. olive oil to the water.
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Step 2
Bring to a boil over high heat, then turn heat down to medium and continue boiling, stirring occasionally, for about 30 minutes, or until potatoes are soft when pieced with a fork.
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Step 3
Remove from heat and drain excess water. Leave potatoes in saucepan, and plug in a handheld electric mixer. Add about 1/2 the stick of softened butter and about 1/2 cup of milk to start, mixing on medium high. Gradually add the rest of the butter and milk and sour cream if desired. If potatoes seem too thick, add a little more milk, a tablespoon at a time.
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Step 4
Turn potatoes into casserole dish to serve. Top with parsley flakes and a dab of butter in the center. Make gravy, if desired, to accompany.
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Step 5
If the rest of dinner won't be ready for an hour or so, cover potatoes in casserole dish and keep warm in the oven on low heat.
Comments
hi99ins said
on 6/10/2009 To make a classier mash, boil the potatoes unpeeled, when ready, drain, and using rubber gloves, peel them while hot. then mash as above... You can also use evaporated milk instead of regular milk to make the mash creamier.
momoftwingirls said
on 2/21/2009 great article.5 stars