This recipe is really, really easy! I know you’ve heard that mashed potatoes from scratch, with the peeling and the boiling and the mashing is hard and takes forever. Probably the source of this wacky rumor was the instant potato industry ;-). Truth is mashed potatoes are super easy and pretty fail safe. That’s why they were a staple on Grandma’s table. They have the bonus of being nutritious, filling and very affordable. And they are sure to please!
Grandma’s Mashed Potatoes
- 4 Potatoes
- 6 tbsp Butter
- 1 cup Milk or Cream
- Salt (to Taste)
- Peel and wash your potatoes first. You can skip the peeling part if you like for country mashed potatoes.
- Cut them into slices about an inch or so thick. This way they cook a lot faster.
- Put them in the pan and cover with water. Put on the stove and bring to a boil. Reduce the heat a bit when it boils to keep it from bubbling over.
- Wait about 20 minutes and then check the potatoes with a fork. If they fall apart easily they are ready. If not, check again in about 5 minutes.
- When the potatoes are ready, drain the water.
- Use the masher to break up the potatoes. Add the butter and let it melt. Mash until all the potato bits are broken up. Don’t worry too much about lumps … they just prove that you made them from scratch ;-).
- Add about half the milk and continue mashing and mixing with the masher. Add the rest of the milk till the consistency looks right. Remember the potatoes will absorb a lot of the liquid so if you over pour by accident just keep stirring. Most likely it will absorb right in.
- Add the salt and mix it in.