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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.
Prep Time20 minutes
Cook Time30 minutes
Course: Side Dish
Cuisine: American
Servings: 6 people
Author: Ali

Ingredients

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

Instructions

  • 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.
  • 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!