Freshly mashed potatoes are such an easy food to make. Despite this, we admit that there are many times we use the mashed potatoes in a box. Basic mashed potatoes are always some variation of potato, butter, and milk. I prefer to use a butter substitute and our regular 1% milk, while the pig prefers to go all out and use real butter and half-and-half. Of course whatever you pick is going to affect the richness of your end potato product. But trust me, fresh mashed potatoes will always taste better than the box variety - especially when they are made by a pig and a cow.
ingredients (for 4 servings)
2 lbs potatoes (russet or your choice)
4 Tbsp butter
1/2 milk or half-and-half
1. prep your potatoes. line em up. peel em. and cut em into chunks (1" is recommended, but you can make them smaller or larger if that's what you like). If making a double-batch and small dice like we were, this can be exhausting work.
2. put potatoes in a pot of cold water and salt. bring the water to a boil, then lower the heat, and let simmer until potatoes are tender (about 20 minutes).
3. drain potatoes and then put them back in the pot. let them steam dry.
4. once dry, but still pretty hot, beat in the butter.
5. beat in the milk/cream product.
6. whisk vigorously until fluffy (or beat lightly until blended, whatever texture you prefer). season with salt and pepper, eat!