Basic Mashed Potatoes

Serves: 4

Personally, I prefer using a potato masher over an electric beater. I don't like the gummy texture that the beater makes.

Dovetailing tip: Add 1-2 extra potatoes. When done, and before adding butter, milk, salt and pepper, scoop out about 1 cup to save and add in the Garlic-Roesmary Pull-apart Rolls for Meal 3.

Prep Time:
Cook Time:
Total Time:


2 pounds baking potatoes, peeled and quartered
2 tablespoons butter
1 cup milk
salt and pepper to taste


Bring a pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes; drain.

In a small saucepan heat butter and milk over low heat until butter is melted. Using a potato masher or electric beater, slowly blend milk mixture into potatoes until smooth and creamy. Season with salt and pepper to taste.


Add Recipe to Cook'n

blog comments powered by Disqus