Mashed Potatoes

Now, mashed potatoes are a basic food, but surprisingly (??) some people don’t know how to make them!

This is my version – more of a technique than an actual recipe. But – we love it, and it always has a place on our Thanksgiving table (and as a side to other dishes, too!).

Mashed potatoes - done

Mashed Potatoes
A Karen original recipe
Servings vary

Russet potatoes (about 1 medium potato per serving)
Salt & pepper (to taste)
Skim milk

1. Fill a medium saucepan about 1/2 full with fresh water. Peel potatoes, and after peeling, place each potato in the pot. Once all potatoes are peeled, drain water and replace with fresh water.

2. Take each potato (one at a time) out of the pot. Slice in half lengthwise, then slice each half into 1/4 inch slices. Return to pot. Repeat with remaining potatoes. Once all potatoes are sliced, drain water and replace with fresh water – enough to barely cover potatoes.

Mashed potatoes - ready to cook

3. Place pot on the stove, and set to medium-high heat. Add salt (usually about 1 tsp or a little more) – don’t worry about it being too salty – the salted water will be poured off after cooking.

4. Once the pot comes to a slight boil, turn the heat to low, partially cover (use the pot cover, just slightly cock-eyed), and simmer for 15-20 minutes or until potatoes are tender when pierced with a fork.

5. Drain water from pot, then begin mashing the potatoes in the pot. Add skim milk (about 1/4 cup at a time), and stir with potato masher. Continue adding milk & mashing/stirring until potatoes are creamy. Taste and add salt & pepper if needed.

Mashed potatoes - mashing


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