I made these Basic Mashed Potatoes with Pot Roast over the weekend and it was so creamy and fluffy. It was a great side dish that put the comfort level to the max. I think most people in USA know how to make it, except people like me who came from the hot country of Thailand, where mashed potatoes are not a common thing (I mean back 17 years ago, maybe it is more common now. :-)). I didn’t know how to make it when I first came here, but throughout the years, I have practiced and always love making it.
It’s so simple. You can also add roasted garlic, cheese, etc. Since the Pot Roast was so full of flavor, I decided to just make the simple Basic Mashed Potatoes to go with it.
Let’s cook some food!
Peel and cut Yukon gold or Russet potatoes into 2-inch pieces. Put them in a pot, cover with cold water.
Add a handful of salt. Bring to a simmer (do not boil) and cook until the potatoes are fork tender, about 10-15 minutes. If you don’t cut them, they will take longer to cook, about 40-45 minutes depends on how big they are.
Drain the potatoes in a colander.
Return them to the pot; add hot milk (I just heat it up in the microwave). For some reason, I like to add some salt (about a teaspoon) and pepper in my milk before adding it to the potatoes, you don’t have to. It’s just my thing. 🙂
Add room-temperature unsalted butter. Mash with a potato masher. Taste it and season with some salt and pepper.
There you have it, Basic Mashed Potatoes. How easy was that?
Enjoy! Hope you give it a try. I served it with Pot Roast, also used it in my Pot Roast Shepherd’s Pie. The Recipe for Basic Mashed Potatoes is below.
FYI: My friend, Wendy, gave me her grandma’s tips. She would cut the milk in half. Reserve some of the potato water. Mash the potatoes and if they are not yet creamy enough, add a little at a time of the potato water. It maintains more of the potato flavor. I’ll definitely try that next time. Thanks Wendy!
- 2 pounds Yukon Gold or Russet potatoes
- 3 tablespoons unsalted butter
- 1 cup hot milk
- salt and pepper to taste
- Peel and cut Yukon gold or Russet potatoes into 2-inch pieces. Put them in a pot, cover with cold water.
- Add a handful of salt. Bring to a simmer (do not boil) and cook until the potatoes are fork tender, about 10-15 minutes. If you don't cut them, they will take longer to cook, about 40-45 minutes depends on how big they are.
- Drain the potatoes in a colander and return to the pot. Add hot milk and room-temperature unsalted butter. Mash with a potato masher. Season with salt and pepper.
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