Ingredients

The following ingredients have 6 Servings
  • 2 pounds yellow, red, or white potatoes
  • Salt
  • 1 cup milk, stock or a combination, see our homemade chicken stock recipe or our vegetable stock recipe
  • 3 tablespoons butter or use olive oil
  • 1/4 teaspoon fresh ground black pepper
  • Splash of cream or a dollop of sour cream, optional

Instruction

  • Scrub then dice potatoes, making sure they are similar in size. (We often leave the skin on the potatoes, but it is completely up to you).
  • Drop potatoes in a large saucepan, add a tablespoon of salt and cover with water. Bring to a boil over medium-high heat then reduce to a low simmer. Cook until the potatoes fall apart when pierced with a fork, 15 to 20 minutes.
  • Heat the milk or chicken stock, and the butter until warm and the butter has melted. Drain then return the potatoes to the saucepan and cover with a clean dishtowel. Leave them for about 5 minutes to absorb excess steam that can make mashed potatoes watery.
  • Pour in the warm butter mixture then mash the potatoes until creamy. (Don’t worry if the potatoes seem a bit thin at first, they absorb the liquid after a minute or two). Stir in the pepper and splash of cream or sour cream (if using).
  • Taste for seasoning and adjust with additional salt and pepper. Let stand for 5 minutes so that the potatoes thicken, and then serve.