Mashed Potatoes

This should be pretty straightforward, but there are couple of different ways you could go about this.

1. You can put a bunch of washed, cut potatoes into a pot of water and let them boil until they’re all soft.  This will take over an hour, depending on how many potatoes you have.

2. You could fill the pressure cooker with uncut potatoes and 4 cups of water, and cook them for 15 minutes.


Care to guess which method I’m using?


Now, I hear a lot of people add stuff to their potatoes.  Stuff like cheese or sour cream or canned soup.  I do not fall into this school of thought because it just ruins the simple flavors you have going for you already.

The potatoes should be starchy, but creamy (if not slightly chunky, for some of us).  Lightly seasoned with kosher salt and ground pepper, the flavors should  contrast with the savory gravy.  I enjoy the distinct flavors in every dish, rather than a puddle of indistinguishable flavors that just blend together.

Make it:

After you have cooked the potatoes, drain them and place them into a large mixing bowl

  • Add 1/2 cup of milk
  • 2 Tbsp kosher salt
  • few grinds of pepper

Mash this up with a potato masher.  I have used a hand mixer before, but it just obliterates the potato and it feels like baby food afterward.  The best thing to do is find the one person in the house with way too much energy and have them mash the potatoes.  Helps them, helps you, and you get great potatoes!


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