Grandma's Mashed Potatoes
My grandma's mashed potatoes recipe simply cannot be outdone. Using a hybrid steaming and boiling method ensures perfectly soft, tender potatoes while avoiding any excess moisture.
Servings: 10 servings
Ingredients
- 5 lbs russet potatoes
- 1 ½ cups whole milk kept warm
- 8 tbsp (1 stick) unsalted butter room temperature
- 1 tbsp kosher salt
Instructions
- Wash and peel potatoes, removing any eyes. Rinse and slice into quarters lengthwise. Place in an 8-quart stockpot. Add two inches of water and 1 tablespoon salt. Bring to a boil, reduce to a simmer, and cover until the potatoes are cooked through, 20-25 minutes.5 lbs russet potatoes, 1 tbsp kosher salt
- Once the potatoes are cooked, remove them from the heat and drain. Reserve the potato water for another use. Pour the drained potatoes into a bowl and allow the steam to settle for 2 minutes. Using an electric hand mixer or mashing by hand, mash potatoes thoroughly. Add milk slowly and mix in, alternating with pieces of butter. Continue to mix until smooth.1 ½ cups whole milk, 8 tbsp (1 stick) unsalted butter
- Taste and adjust seasoning as needed, adding salt and pepper. Serve immediately as potatoes can become stiff the longer they sit.
Video
Notes
Since peeled potatoes oxidize quickly, it's important to begin cooking the potatoes shortly after peeling. If there will be a delay between peeling and cooking, place the potatoes in water to prevent browning.
Cooking the potatoes long enough is essential to creating a smooth consistency. The potatoes should be cooked until they are met with no resistance when prodded with a fork or a knife. Otherwise, you might have lumps in the final product. The taste will not be affected.
Mashed potatoes are best served warm, so make sure to either serve them right.
You can save the leftover potato water once it is drained off. It works great in a soup, too. Thicken it and add some additional flavor. It will also work great in yeasted bread.
Nutrition
Serving: 1serving | Calories: 283kcal