Mashed potatoes are a perfect complement to virtually any main dish. This versatile vegetable plays a supporting role to meat, chicken and fish without overpowering the taste.
6 medium or 3 large potatoes
3 tablespoons butter
1/3 cup milk
1 teaspoon salt (optional)
- Peel potatoes and remove any dark spots.
- Cut into 1/2 inch slices, then cut slices into quarters.
- Add potatoes to a large pot of water; add 1/2 teaspoon of kosher salt. Bring to a boil, then turn down heat and simmer until potatoes are tender when a knife is inserted inside - approximately 30 minutes.
- Drain potatoes in a colander, then move them to a large mixing bowl. Put butter and milk in microwavable safe container and heat in microwave 45 seconds - 1 minute, until milk is hot and butter is melted.
- Remove butter mixture from microwave and stir in salt until dissolved. Add to bowl with potatoes.
- Mash with potato masher or mix with an electric mixer just until light and fluffy. Transfer to a serving bowl and serve immediately.
Place a wooden spoon on lip of cooker to keep water from boiling over as potatoes cook - it is said that a wooden spoon helps absorb some of the heat.
We prefer to use Russet baking potatoes when making this dish (they result in the fluffiest potatoes due to their low moisture and high starch content), but Yukon Gold work well, too.
Feel free to add things like cheddar cheese and sour cream to your potatoes when serving to give them a punch of flavor.
Keywords: Hearty, Mashed, Potatoes, vegetable side dish, vegetarian side dish