Spring has sprung in our neck of the woods. We are experiencing a mixture of warm sunny days and cold/windy/rainy days. When it’s cold, I like having something warm and comforting to eat. And going outside to grill just doesn’t seem like a good idea.
On days like that, I want a comforting side dish. The most comforting side dish I can think of is mashed potatoes. But, I grew up in a small town in Idaho where our high school mascot is a potato. So, if you don’t know how to make a decent mashed potato and you come from Shelley, Idaho, there is definitely something wrong. Well, these potatoes are more than decent. They’re delicious. And QUICK!
The ingredients are the normal mashed potato ingredients: potatoes, milk, butter, salt and pepper. It’s the method that makes these potatoes my go-to recipe. And there’s enough for 6 to eat, with leftovers!
Sure, you can feed your family potatoes from a box. Or spend close to an hour waiting for the huge pot of water and potatoes on the stove to come to a boil. But, seriously, boxed potatoes taste kinda funny. And who has time to wait for water to boil on a glass-top electric stove? I swear, the stove we have is the SLOWEST thing I’ve ever cooked on. Ever.
I hope you’re able to try this recipe, and that you love it as much as we do.
- about 5 lbs russet potatoes, washed, peeled and cut into 1-1/2 inch chunks
- 4 quart glass (microwave-safe) casserole dish with lid
- 3/4 cup milk
- 2 Tbsp butter
- 1/2 tsp salt
- 1/4 tsp pepper
- Place potatoes in the casserole dish with enough water to come half way up the sides. Put on the lid and microwave on high for 10 minutes. Check the tenderness of the potatoes with a fork – if they are soft and break easily, then they are ready to mash. If not, give them a good stir, and microwave on high for another 3 to 4 minutes. Drain potatoes.
- Place milk and butter in a microwave safe dish (I use my pyrex measuring cup) and microwave about a minute. Watch it to make sure it doesn’t boil over.
- Place potatoes back into the casserole dish or in a mixing bowl. Sprinkle with salt and pepper.
- Using an electric mixer, add about half of the milk/butter mixture, and whip on low speed. Keep adding the milk until your desired consistency is reached. If you like thinner mashed potatoes than I do, you might need more milk.
- I whip mine in the same dish I use to cook it in, but you could also whip the potatoes in another dish and add back to the casserole dish. I like to serve in that dish because it’s already warm!
You could also flavor these mashed potatoes with roasted garlic, sour cream and chives, sour cream and cheddar– whatever! 🙂