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Active Time
15 min
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Total Time
30 min
Mashed potatoes are at their best when you don't fuss with them too much, and leaving the skins on gives them a rustic, almost rakish air. These harmonize beautifully with a generous splash of thechicken's luxurious gravy, but remember to save room for dessert.
Ingredients
Makes 4 servings
Step 1
Cut potatoes (with skin) into 1-inch pieces, then generously cover with cold salted water (1 teaspoon salt for 5 cups water) in a large saucepan and simmer, partially covered, until potatoes are tender, 10 to 15 minutes.
Step 2
Meanwhile, heat milk, butter, and 1/2 teaspoon pepper in a small saucepan over medium heat until butter is melted.
Step 3
Drain potatoes well in a colander and return to pan. Mash with a potato masher, and, while hot, stir in milk mixture. Season with salt.
What to drink:
Step 4
Haggipavlu Nemea '04
Mashed potatoes are best served immediately but can be made 1 day ahead and chilled, uncovered, until cool, then covered. Reheat in a heavy saucepan over low heat, stirring in about 1/4 cup milk.
Leave a Review
Reviews (12)
Back to TopEasy as can be. I made these and served with Roasted Leg of Lamb. and Roasted -Garlic asparagus. Delicious.
nanemmer
Victoria, MN
3/28/2016
The cooking directions could be clearer. I watched a youtube video which helped clarify when the potatoes would be done (crumble/break easily when forked). I brought the water to a boil (which took a while since I used 2+ lbs of potatoes). I then reduced the heat to med-low heat to simmer the potatoes for 10-15 minutes. I added olive oil, thyme and more butter and milk. It was pretty good.
gerwalk
MD
11/23/2012
Followed it almost exactly (just added some garlic salt) and it turned out great. Creamy, flavorful, and fast.
Anonymous
10/2/2012
Outstanding results with minimal effort. I actually used 3 pounds of potatoes but substituted light cream for the milk and used the same amount of butter. Made them a couple of hours before company arrived and reheated in the oven. You won't be disappointed.
Anonymous
Lakes Region NH
3/5/2012
伟大的基本配方。我替补的一些牛奶wi出场th sour cream, add garlic powder and some chives. Always creamy and delicious!!
katpkg
Chicago
11/20/2011
I don't know what happened. I used red potatoes (not baby reds) and followed the recipe, but they took forever to cook until soft and were gummy when I mashed them. Everyone thought they tasted good but I was very disappointed in the texture.
acookinrichfield
4/4/2010
This is a great staple recipe. I added some garlic powder, and it was wonderful!
ariaVagabond
ann arbor, mi
2/15/2010
I changed this recipe a LOT... I added rosemary sprigs to the water, roasted garlic and shallot cloves and substituted goat's milk yogurt for the butter (about 1 1/2 - 2 cups) and it was delish.
jennaddenda
Milwaukee, WI
11/30/2009
Great mashed potatoes. I used my Cuisinart because I don't have a potato masher and they were the easiest mashed potatoes I've ever made.
kitchelm1215
10/20/2009
i love red potato anything and this was simple and tasty.
Jenuhbenna
Denver, CO
4/1/2009
Excellent, exactly the type of mashed potatoes I love. I didnt use all the milk/butter and they came out very creamy, probably could have gotten away with less and they would have still been great.
Jenine482
12/2/2008
This recipe was AMAZING! I used 5 pounds instead of 2 (I have a large family) and doubled the milk and butter. I did do some things differently, I used salted butter because I don't like unsalted butter and added a little salt, pepper and garlic powder for flavor. They were smooth, creamy and delicious. I will use this recipe every time I have to make mashed potatoes in the future.
Anonymous
Philadelphia
11/27/2008
