Recipe > No-Fuss Mashed Potatoes

No-Fuss Mashed Potatoes

If you love good, old fashioned mashed potatoes this is the perfect recipe. Mashed potatoes make a wonderful accompaniment to most any meal, so keep this recipe handy.
10 Minutes Prep
– 30 Minutes Cook

Recipe

1
Peel and cut up potatoes in a uniform size. Place in a 6-quart stock pot and cover with water. Boil potatoes until tender, about 17-20 min. Check doneness with a fork.
2
Drain potatoes and place in a large bowl.
3
KEY here is to beat potatoes with an electric mixer – set on Low – until just broken up and a bit loose.
4
Add milk, butter, sour cream. Season with salt and pepper, adding a little of each at a time until you get it to where you like it. Like Paula Deen often states, “You can always add, but you can’t take away.”
5
Finish beating mixture until desired consistency.
6
Once that is done, I transfer potatoes to a serving dish and place a pat of butter on top and sprinkle lightly with parsley, salt and pepper.

Ingredients

6-8medium Idaho russet potatoes
1/4 cupmilk
2 tbspsour cream
1/2 cupbutter
Salt
Pepper

Tips for this Recipe

  • Rule of thumb: when in doubt, allow 1 potato per person and you’ll be sure you have enough for everyone at the table.  
  • Heat a jar of brown gravy; pour into nice serving dish and spoon over mashed potatoes and meatloaf for a sublime Midwest dinner experience.  

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