Recipe: Classic Mashed Potatoes

Classic mashed potatoes. These are my absolute favourite mashed potatoes ever. I’ve experimented a few times in the past with sour cream, or Mexican mashed potatoes, yet this classic version is simply the best. Plus, the ricer make these smooth – they’re so good you’ll want a second helping! Okay, let’s get cooking.

Ingredients

• 2 pounds of yellow potatoes
• 4 tablespoons of salted butter
• 1/3 cup of soy milk
• salt and pepper to taste
• freshly chopped green onions

The very first tool you need for classic mashed potatoes is a ricer. This metal tool is great for apple sauce and making baby food, yet it’s heart lies in the smooth and lump-free mashed potato.

If you don’t have a ricer, perhaps add one to your next Amazon order or add it to your Christmas list (it’s not too early to start making a list, is it?).

Wash and peel the potatoes then cut them all relatively the same size. I usually cut each potato into 8 pieces. Add to a large pot and bring to a boil, then gently boil for 15-20 minutes, until a knife easily slices the potato.

Drain and rinse – pat dry with a clean dish towel and pass a few pieces at a time through the ricer before it lands back in the clean pot.

Then, add the butter, milk and salt (pepper, too if you wish). Mix well and then dish out. Add a few small slivers of butter to make those nice butter puddles.

Top with chopped fresh green onions for some colour and you’re all set!

These potatoes are rich, yet not as rich as the Joël Robuchon potatoes. They’ll be a classic favourite on your dinner table for sure. No need for garlic, sour cream or anything – just a smooth classic.

Don’t they look so good? Is it time for family dinner, yet? I hope so since these look so good.

Thanks for visiting and I hope you check out a few other posts while you’re here – especially if you’re looking for dinner time recipes. Gluten free? Me, too! Check out the recipe index for more recipes. See you again soon.