Mashed Potatoes
Total 35 mins, includes cooling time
Active 15 mins
Prep 5 minutes
Cook 45 minutes
Makes 6 to 8 servings
TIP: I always peel the potatoes in “stripes,” leaving a little bit of the peel behind, because I like the texture and because it also adds a bit of color.
Ingredients
Directions
- Peel the potatoes, leaving a little skin on each one for texture, if desired (I like to leave about 5 stripes of skin on each potato). Cut the potatoes into 1 1/2-inch chunks.
- Bring a large pot of generously salted water to a rolling boil. Add the potatoes and simmer until they are very soft, 15 to 20 minutes. Drain thoroughly and return the potatoes to the pot.
- Meanwhile, in a medium saucepan, heat the butter and milk over medium-low heat just until the butter is melted and the milk is warm.
- Mash the potatoes using a potato masher, adding the milk/butter mixture in about four parts, mashing as you go, until the potatoes are creamy and well blended but still have a bit of texture.
- Mash in 1 teaspoon salt and the pepper. Serve hot.
- Store leftovers in a covered container in the refrigerator for up to 3 days.
From the Magnolia Table Cookbook. “Magnolia Table: A Collection of Recipes for Gathering” by Joanna Gaines © William Morrow 2018. Provided courtesy of Joanna Gaines. All rights reserved.