Instructions:
Peel and cut the potatoes into even chunks. Place them in a large pot and cover with cold water. Add a generous pinch of salt and (if you like) a clove or two of garlic for subtle flavor.
Boil until fork-tender, about 15–20 minutes. Drain well and return the potatoes to the warm pot. Let them sit for 2–3 minutes to allow excess moisture to evaporate — this keeps your mash from getting watery.
In a small saucepan, warm the butter and milk together until just heated — don’t boil! You want it warm enough to melt into the potatoes but not scalding.
Mash the potatoes using a potato masher or ricer. Slowly pour in the warm milk-butter mixture while mashing until your desired consistency is reached.
Season to taste with salt (and pepper, if you like). For extra richness, stir in a spoonful of sour cream or a dollop of cream cheese.
Serve hot, preferably in a big bowl at the center of a family table.
Grandma’s Extra Tips:
Use the right potato. Russets give a fluffy, smooth mash, while Yukon Golds add buttery richness. Try a mix!
Don’t over-mix. Overworking mashed potatoes makes them gluey. Mash just until smooth.
Add flavors gently. Roasted garlic, fresh chives, or a pinch of nutmeg can elevate the flavor without overpowering it.
Final Thoughts
In a world of fancy gadgets and gourmet recipes, Grandma’s mashed potatoes remind us that simple, thoughtful steps make all the difference. Warming the milk. Letting the steam escape. Using just the right touch of salt. These aren’t complicated secrets — but they’re the kind you only learn by doing, or by cooking beside someone who’s been doing it for a lifetime.
So the next time you’re making mashed potatoes, channel a little Grandma energy. Take your time. Warm the milk. Taste as you go. And remember: sometimes, the creamiest recipes are also the most comforting.
Just like she made.
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