Who doesn’t love classic mashed potatoes. This straight-forward recipe comes together quickly. Enlist one of the younger cooks to use some elbow grease and mash like mad. If there are leftovers, try the potato puffs, below.
This recipe comes from local cookbook author Beth Dooley from her recent segment on WCCO/CBS Minnesota, promoting the Farmers Markets of MPLS winter markets. Find local cookbooks, recipes and sign up for Beth’s newsletter at: bethdooleyskitchen.com
Classic Mashed Potatoes & Mashed Potato Puffs
- 2½ pounds (about 6) gold potatoes, cut into quarters
- 2 Tablespoons salt
- 4 Tablespoons (1/2 stick) unsalted butter, plus more for serving
- ½ cup whole milk
- Freshly ground black pepper
Put the potatoes in a large pot with just enough water to cover the potatoes. Along with the salt. Set over high heat, bring to a boil. Reduce to simmer and cook until the potatoes are very tender, about 15 to 20 minutes.
In a saucepan or the microwave oven, heat the butter and milk until the butter is melted. Drain the potatoes and return to the hot pot and set over low. Using a masher, lightly mash the hot potatoes with ½ of the butter-milk mixture until smooth, about 2 minutes. Then mash in the rest of butter and milk. Serve dotted with more butter.
Bonus Potato Puffs: Generously grease muffin tins. Turn the leftover mashed potatoes into a bowl and mix in shredded Cheddar cheese to taste. Turn the mashed potatoes into the muffin tins and bake in a preheated 350 degree oven until the cheese is melted and toasty.