6 medium size potatoes
1/2 teaspoon salt
1/4 teaspoon pepper
3 tablespoon butter
1/4 cup milk
- In a medium size pan fill 3/4 full with water, set on the stove at med/low heat.
- Clean your potatoes and then peel off majority of the skins or all of it. I like to leave some skin on, it gives a nice flavor but totally optional.
- Dice up the potatoes into 1 in cubes. Salt the water and add the potatoes in. Cook for about 30-45 minutes just until soft. I like to add a lid on top but tilt it a little to let some of the steam out and keep an eye on the water. This will cook the potatoes faster. Test with a knife, if you can cut through the potato then it’s ready to drain the water.
- In the pan add the butter and milk. Keep it on low heat to melt. Add back potatoes and mash with potato masher. Add salt and pepper then whip with your hand mixer and enjoy your creamy mashed potatoes. Enjoy!
** Please make sure if you cover the water with the lid to tilt it and watch the water. I have caught myself in a hurry (not paying attention) a few times and the water starts to boil over. Trial and error haha.
** Rule of thumb is usually a Medium size potato a person. If your potatoes are small add more or if too big adjust to the size.
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