Simple Mashed Potatoes

There are some very scary things coming across my feeds – chefs teaching people how to make a grilled cheese sandwich. Really, just a simple grilled cheese sandwich. We aren’t talking gourmet cheeses and fancy techniques, we are talking slap some butter on a couple of slices of bread, put American Processed Cheese between the slices and cook on a griddle until golden with the cheese melted.

If nothing else positive comes from this pandemic, people are going to learn to do basic things for themselves. Children will learn to think outside the box, and outside the classroom. Family time is well spent together, not Mom and Dad driving around to soccer games and gym classes. Conversing with our children is the new norm. The backyard has become the new camp ground. While these are difficult and scary times, I cannot help but believe we are seeing a reawakening of family values, whatever that family structure may be. And a spiritual awakening. These are good things.

One of my favorite simple dishes has to be mashed potatoes. So simple. Boiled potatoes, mashed with butter, milk and kissed with a little salt and pepper for good measure. Sometimes, as in Russet Mashed Potatoes, I peel my spuds. Sometimes, as in Red Potatoes, I don’t. As a diabetic, I can tell you red potatoes with their peels are allowed. The fiber in the skins outweighs the sugar in the potatoes. Mashed potatoes are a comfort side at its best, don’t you think?

Simple Mashed Potatoes
3 lbs Russet Potatoes
1/4 cup Milk
4 tablespoons Butter
Kosher Salt to taste
Black Pepper to taste

Peel potatoes, if desired. Cut into 1-inch cubes. Place potatoes in a large pot with just enough water to cover the potatoes. Sprinkle water with a little salt if desired.

Bring potatoes to a full boil. Lower heat to maintain a rolling boil without boiling over. Cook for about 10 to 15 minutes, or until potatoes are tender.

Drain well. Return potatoes to the pot, dry potatoes of excess moisture over low heat, about 2 minutes, shaking pan to keep potatoes from sticking.

Heat milk in the microwave or in a small pan. Add half of butter, one tablespoon at a time, blend until melted into the hot milk.  Set aside.

Using a masher, mash potatoes until smooth. Season with salt and pepper as desired.

Pour warm buttery milk over the potatoes. Whip until smooth.

Transfer mashed potatoes to a serving bowl. Top with remaining 2 tablespoons of butter. Sprinkle with a little course pepper if desired. Serve immediately.

Author: Rosemarie's Kitchen

I'm a wife, mother, grandmother and avid home cook.I believe in eating healthy whenever possible, while still managing to indulge in life's pleasures. View all posts by Rosemarie's Kitchen