Recipe in Pictures
Plain Mashed Potatoes
These potatoes have more butter in them than some of the other "flavored" mashed potato recipes on this site. This is to help enhance the creaminess and the mouthfeel that other flavors like roasted garlic or pesto achieve with less fat.
Here's the recipe for Plain Mashed Potatoes (and here's the Low Sodium Plain Mashed Potatoes) without the pictures. You can print the recipe by clicking the print icon at the top of the right-hand column. Be sure to turn off any popup blockers, as it opens in a new window.
First, assemble the ingredients.
Top row, left to right: milk, butter, salt, pepper. Bottom row: buttermilk, Yukon Gold potato.
- Place the water in a large sauce pan over high heat.
- Cut the potatoes into about 1 inch cubes and add to the simmering water.
- Cook the potatoes for about 15 to 20 minutes until soft. A knife should slide into the potato easily.
- Drain the potatoes and place in a large bowl.
- Add the butter.
- Add the buttermilk.
- Add the milk.
- Add the salt.
- Add fresh ground black pepper to taste.
- Mash the potatoes with a fork,
- gently mashing them against the side of the bowl. Make them as smooth or chunky as you like.
- Do not over-mash the potatoes or they will become pasty.