How to Make Mashed PotatoesKnowing how to make mashed potatoes is a necessary skill for all of us who think that mashed potatoes are the ultimate comfort food!
I could happily eat mashed potatoes every day. Fortunately, they are very easy to make. I like to make more than we can possibly eat at one meal, both so I can enjoy the leftovers the next day and so I can make Hamburger Pie with Mashed Potato Crust. I'll use just about any variety of potatoes - whatever I happen to have on hand - when I get the urge to make mashed potatoes. Most varieties of potato will work just fine (although I wouldn't use red potatoes). If you go shopping for potatoes specifically for mashed potatoes, look for Idaho or russet. They are said to have the ideal texture for mashed. If your potatoes are thick-skinned, you'll definitely want to peel them. If they are thin-skinned, it is possible to mash them without peeling. Just give them a good scrub with a vegetable brush. They will look and taste a bit different than you are used to, but they will still be delicious - and they retain all of the nutrients in the skin. Real mashed potato purists warm the milk and ensure that the butter is soft before adding them to the potatoes. I'm never that organized, and my potatoes are always delicious anyway - but if you have the time, do try this and let me know how it works! Here's how to make mashed potatoes. These directions will make about 4 cups/1 L of mashed potatoes. Multiply the recipe as needed. 6 medium all-purpose potatoes, quartered 1/2 cup/125 mL milk 1/4 cup/60 mL butter Put the potatoes in a pan and just cover them with cold water. Now you know how to make mashed potatoes!
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