Prep time: 10 minutes
Cook time: 20 minutes
Mash time: 5 minutes
Serving size: that depends on how many potatoes you use. 3 regular size potatoes is enough for Matt and I. When I use 4, we have leftovers to last another night.
- Salt & Pepper
- Seasoning if you want to add
First, peel the potatoes. I have never cooked mashed potatoes with the skin on them yet, but I would like to try in the future. Once the potatoes are all peeled, slice the potatoes into small pieces (cubes will be fine)
Put them in the pot and add water. Mix the potatoes around in the water to get some of the starch off the potatoes. Once you do that, drain the water then add new water and put the pot of potatoes on the burner. Set the burner to high so you can get the water boiling. While the water is starting to boil, go ahead and cut a slice of onion and chop that up finely and put that in the pot of potatoes (it helps add flavor). Then add salt to the potatoes; I normally do around 12-15 shakes. Set your timer to 20 minutes and heat to low/medium once it boiled.
You can check on your potatoes to see if they are soft enough by simply using a fork to see if it will go straight through one of the potato chunk.
If the fork goes straight through the potato chunk or if it is easy to get it through, then go ahead and turn the burner off and drain the potatoes.
Put the potatoes into the mixer and set at a low speed for about a minute until they are all mixed together.
Once the potatoes are mashed together, then go ahead and add your butter. I usually add maybe 2 spoonfuls to make them creamy. Turn the mixer onto a low speed until it's mixed together and while it is mixing, you can go ahead and add salt and pepper. I would say I add about 5-6 more shakes and then pepper I add about 4.
Make sure you scrape the sides of the bowl so it's being mixed together. Then if you want to add seasoning, now would be the time. I sometimes add in garlic powder or italian seasoning or paprika to give it different tastes.
Put about a quarter of milk into a cup (less than half a cup) and stick it in the microwave for about 30 seconds. You want your milk to still be warm so it doesn't cool down your mashed potatoes. When the milk is finished in the microwave, go ahead and pour little by little into the bowl and mix it. The milk is adjusting on how thick or thin your mashed potatoes will be.
So, if you like them thick and chunky, then obviously you wouldn't add a lot of milk or mash up the potatoes a lot. But, if you're like me and like your potatoes creamy and medium between a thick and thin, then you will mix up the potatoes and keep adding little by little milk until you feel it's the right consistency. If you are unsure if it's enough, you can always test it as you're going and adjust it by adding little at a time.
If you feel the potatoes are bland, then you most likely need to add salt and some pepper.
If you feel like it's too chunky, then you didn't mix it well enough so turn the speed up to a higher speed for a minute or so.
If you feel like it's not creamy enough, then add a little bit more butter.
Like I said before, it's all trial and error and really hard to judge on how exactly I make it because it's different every time. Once you do find that perfect taste, it will be easier for you to know how much to add next time until you get it right every time!
Pork Chops, Broccoli and Cheese, Mashed Potatoes