Mashed Potatoes

Common Sense About Mashed Potatoes

Ingredients:

Potatoes
Use starchy potatoes like Russet or Yukon Gold for a smooth and creamy texture.

Milk
Whole milk or cream adds richness and creaminess.

Butter
Adds flavor and helps bind the potatoes together.

Salt and pepper
Season to taste.

Cooking:

Boil potatoes until tender, then drain and mash.

Heat milk and butter in a saucepan.

Gradually add hot milk mixture to mashed potatoes, stirring constantly.

Beat until smooth and creamy.

Tips:

For a smoother texture, use a potato ricer or food mill.

Add a splash of heavy cream or sour cream for extra richness.

Season with herbs like chives, parsley, or rosemary for added flavor.

Make ahead and reheat when ready to serve.

Storage:

Store mashed potatoes in an airtight container in the refrigerator for up to 3 days.

Reheat over low heat, stirring occasionally, or in the microwave.

Serving:

Serve mashed potatoes as a side dish with roasted meats, fish, or vegetables.

Top with gravy, cheese, or sautéed onions.

Use as a filling for shepherd's pie or other casseroles.

Additional Notes:

Mashed potatoes can be made with other vegetables, such as sweet potatoes, carrots, or parsnips.

For a vegan version, use plant-based milk and butter substitutes.

Mashed potatoes can be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.

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