Mashed potatoes are the ultimate comfort food. They’re quick and easy and the soft texture makes me feel like a kid. They’re also a great base for all kinds of variations like vegan mashed potatoes and garlic mashed potatoes. Mashed potatoes
Yield 4 servings
Time 30 minutes
  • large saucepan
  • potato peeler (optional)
  • knife
  • wooden spoon
  • potato masher or electric mixer
  • 2 pounds potatoes
  • 2 T butter or olive oil
  • about ¼ c cream, yogurt, milk, or vegetable stock
Directions Fill the saucepan with water and bring to a boil.

Peel the potatoes (optional, otherwise scrub them well), cut them into cubes, and add to the water.

Boil for 20-25 minutes, stirring periodically. When you stick a fork in one potato cube and it falls off without breaking, they are done.

Drain the potatoes. Put the saucepan on the stove for a moment to cook away an remaining moisture, add the butter, and pour the potatoes on top.

Stir until the butter is melted, add the cream, and mash the potatoes. Serve hot.

Notes Unpeeled potatoes are more nutritious but the skins can ruin the texture of mashed potatoes.

To reheat mashed potatoes, put a few T of milk, vegetable stock, or water in a saucepan, add potatoes, and stir over medium heat until hot.

See mashed potato variations for garlic mashed potatoes, vegan mashed potatoes, and more.

If you like mashed potatoes, you’ll probably love mashed sweet potatoes.

This recipe is part of my vegetarian Thanksgiving menu.

  Key to abbreviations and conversions
  Mashed potatoes

Leave a Reply