Papas for dayss.
I love love mashed potatoes.
The recipe below is my traditional recipe I tend to use. To start, I like for my potatoes to have some small chunks in them for a good bite. I usually use a regular masher with a waffle-head, but if you want larger chunks, I recommend a classic waved masher.
My favorite potato for cooking mashed potatoes is the Yukon gold potato due to its waxy and creamy texture. If you are not a fan of the gold papa, I recommend the russets as another option.
A lot of the amounts for the ingredients below can vary depending on the size of your potatoes. I am always mindful of the quantity of milk I pour into the recipe because I prefer thick potatoes. However, I think half of a cup is a good amount to start with for the recipe below.
We ate these babies over the weekend with some fried chicken. I’ve had these with pot roast, chicken fried steak, ribs, or loaded (like a baked potato). They are also a good side dish for Thanksgiving and Christmas if you top it off with some brown gravy
Let me know how yours turn out below!
Kim’s Homestyle Mashed Potatoes
- Prep time: 15 minutes
- Cook time: 25 minutes
- 8-10 Yukon gold potatoes
- 1/2 cup (1 stick) unsalted butter
- 1/2 cup whole milk
- 1/2 tbsp salt
- 1 tsp black pepper
Start by heating about 6 cups of water to a boil in a large pot. During this time, peel potatoes and cut them into 1-inch square chunks. Once water is at a boil, add chunks and cook until potatoes are tender and there is no resistance when a fork is poked into them. This means they are ready to mash!
Drain water from the large pot. Try not to leave too much water behind if you are wanting thick mashed potatoes. Add the stick of butter and whole milk. Begin mashing until the texture of potatoes is desired. You can add a bit more milk if you like a creamy texture. Stir in salt and pepper at the end for some flavor.