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6 medium round red potatoes or white (2 pounds)
1/3 to 1/2 cup milk
1/4 cup butter or stick margarine, softened
1/2 teaspoon salt
Dash of pepper
1. Place potatoes in 2-quart saucepan; add enough water just to cover potatoes. Heat to boiling; reduce heat. Cover and simmer 20 to 30 minutes or until potatoes are tender; drain. Shake pan with potatoes over low heat to dry (this will help mashed potatoes be fluffier).
2. Mash potatoes in pan until no lumps remain.* Add milk in small amounts, mashing after each addition (amount of milk needed to make potatoes smooth and fluffy depends on kind of potatoes used).
3. Add butter, salt and pepper. Mash vigorously until potatoes are light and fluffy. If desired, sprinkle with small pieces of butter or sprinkle with paprika, chopped fresh parsley or chives.
*To mash potatoes with an electric mixer, follow these guidelines:
- For unlined, stainless steel or glass saucepans, beat potatoes in saucepan with electric mixer on low speed as directed above.
- For nonstick or for saucepans that are not shiny inside (such as saucepans made of anodized steel, which are dark gray in color), transfer potatoes to medium bowl after step 1. Beat potatoes with electric mixer on low speed as directed above.
Lighter Mashed Potatoes: For 6 grams of fat and 235 calories per serving, use fat-free (skim) milk and decrease butter to 2 tablespoons.
Buttermilk Mashed Potatoes: Substitute buttermilk for the milk.
Garlic Mashed Potatoes: Cook 6 cloves garlic, peeled, with the potatoes.
Horseradish Mashed Potatoes: Add 2 tablespoons prepared mild or hot horseradish with the butter, salt and pepper in step 3.
From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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