Recipe: Mashed Potatoes

Mashed potatoes – potatoes are my top favourite food. From mashed to chips, these starchy roots pack some serious comfort, don’t they?! Well, in this recipe we go flat-out standard. Masher, no ricer, so yes, we end up with lumps. Plus, they’re made with butter and milk, a touch of salt and pepper, and that’s about it. All in all, these are my go-to, ultra-simple potatoes for Thanksgiving. Let’s get cooking!

Ingredients

• 2 pounds of red potatoes
• 4 tablespoons of salted butter
• 1/3 cup of milk (I used soy milk, yet use what you like)
• salt and pepper to taste
• freshly chopped green onions (optional)

First, please know I leave the sinks on – you can peel your potatoes, yet I don’t fuss. Wash the potatoes, then cut them all relatively the same size. I usually cut each potato into 8 pieces. Add to a large pot of water and bring to a boil, then gently boil for 15-20 minutes, until a knife easily slices the potato.

Drain and rinse, then put them back in the pot. Add the butter, milk, salt and pepper. Mash well and then dish out into a serving dish.

Top with the freshly chopped green onions, and you’re good to go.

These potatoes are classic and delicious, 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.

Well, there you have it, your standard classic mashed potatoes. Right in time for Thanksgiving.

Thanks for visiting, and I hope you check out a few other posts while you’re here – even some of the other potato recipes! See you again soon.

Oh, and happy early Thanksgiving – I’m not sure about you, but I’m so looking forward to the long weekend. Perhaps some hiking is in our future!