Okay, so I’ve always been a sucker for mashed potatoes. Seriously, who isn’t? But I used to think they were this huge, time-consuming ordeal. Turns out, I was totally wrong. I stumbled upon this super simple method, and let me tell you, it’s a game-changer. I’m gonna walk you through what I did, step-by-step.
Getting Started
First, I grabbed my potatoes. I used about 5 medium-sized, russet potatoes. I’m no chef or anyhting, I really used my feeling for geting the right one I want.
- Peeled ’em: I just used a regular vegetable peeler. Nothing fancy.
- Chopped ’em up: I cut them into roughly equal-sized chunks, maybe like 1-inch cubes? It doesn’t have to be perfect.
Boiling Time
Next, I threw the potato chunks into a big pot and covered them with cold water. I made sure the water level was about an inch above the potatoes. Then, I added a good pinch of salt – don’t be shy with the salt, it flavors the potatoes from the inside out. I put the pot on the stove and cranked up the heat to high.
Once the water was boiling like crazy, I turned the heat down to a simmer. You want it bubbling gently, not going wild. I let them cook for about 15-20 minutes. I’d cooked potato for many times, so I think I can do it well this time.
Checking for Doneness
How did I know they were ready? I grabbed a fork and poked a few pieces. If the fork went in super easily, I knew the potatoes were done. If there was any resistance, I let them cook for a few more minutes and checked again.
Mashing It Up
Once they were fork-tender, I drained the potatoes in a colander. Then, I put them right back into the hot, empty pot. This helps dry them out a bit, which is good for mashing.
Now for the fun part! I added:
- Butter: About 4 tablespoons (half a stick). I used salted butter, because, well, it’s delicious.
- Milk: I started with about 1/2 cup of warm milk. Warming the milk helps it absorb better, so you don’t end up with gluey potatoes.
- More Salt and Pepper: I tasted it and added a bit more salt and some freshly ground black pepper.
I used a potato masher and went to town! I mashed everything together until it was nice and smooth. If it seemed too thick, I added a little more milk, a splash at a time, until it was the consistency I wanted. Some people like ’em super creamy, some like ’em a bit chunkier – it’s all up to you.
The Final Result
And that’s it! Seriously. I scooped the mashed potatoes into a bowl and added a little extra pat of butter on top, just because. They were warm, creamy, and totally satisfying. Honestly, it took me maybe 30 minutes, tops, from start to finish. And most of that was just waiting for the potatoes to boil. I am a huge fan of my mashed potatoes now!