Perfect Mashed Potatoes | The Daily Dish

BetterRecipes : better recipes - better meals

Perfect Mashed Potatoes

5 Comments | Written on October 15, 2013 at 5:00 am , by

Believe it or not, Thanksgiving is right around the corner!

The one dish I most look forward to on this holiday?  Mashed potatoes.  That’s why I am dedicating the blog every Tuesday for the next month to my love of this scrumptious side dish.  Who’s ready for “Mashed Potato Month!”  

Keep reading for the recipe…

I figured we should start with the basics – a classic, perfect mashed potato recipe.  If you are a traditionalist, then this recipe is for you.  If you like to jazz things up a bit, stay tuned!  We will riff on this classic for the next few weeks.  I think you will enjoy the ride!

Start with 1 1/2 pounds of Russet potatoes that have been peeled and cubed.   Boil in salted water for 15-20 minutes, or until the potatoes are tender.  Once the potatoes are drained, simply mash and beat in butter and cream, then season with salt and pepper.

This preparation serves 4 but it can easily be doubled, tripled, or more for a crowd!

Need a great recipe for “Classic Mashed Potatoes?”

Follow this link –>


5 Responses to “Perfect Mashed Potatoes”

  • 1
    Jessica Henderson says:

    That looks like an awesome potato masher!! Where can you get one like that?

    Thanks, P.S. I love you recipes and the pictures to follow them. It makes it so easy to know your doing it right!

  • 2
    Joy Taylor says:

    Never had a potato masher…every month is potato month around here. Haven’t met a potato I haven’t liked yet :)

  • 3
    Michelle says:

    @ Jessica Henderson… I was intrigued by the potato masher as well and found it (I believe it is the same one) at the web address I have pasted below. It is quite reasonably priced which is a bonus!! The mashed potatoes look yummy too!!

  • 4
    Anita MacCutcheon says:

    I found that using a potato ricer,instead of a masher and heating up the milk results in great mashed potatoes,also I only use real unsalted butter,no margarine in my mashed potatoes.

  • 5
    Lynne Webb says:

    I use only butter but rarely use milk. I add back to the potatoes, the water they were cooked in. My masher, instead of being like the one featured in the demonstration, is a flat surface with open spaces like a grid. Much like a ricer only larger spaces.

Leave a Reply

Your email address will not be published. Required fields are marked *