Perfect Mashed Potatoes

Published on November 11, 2014 By Lauren
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    Great mashed potatoes are such an important part of every holiday meal, and they go well with grilled steak and pot roast, too. The list goes on and on. With this recipe, you won’t see your guests grabbing for butter or seasoning; they may not even need gravy. They are just perfect all on their own (although gravy or sauce never hurts).

    By the way – do you have my FREE slow cooker meal plan yet? Grab it right below:

    Ok back to the recipe at hand…

    This recipe is part of the Aldi Holiday Meal Plan, and there’s more to follow!

    To start, cut up the potatoes and boil them. Peeling is optional – depends if you want to make them rustic or not. I only peel them because my kids don’t like the skin in the potatoes. But you don’t need to boil them very long, just long enough so that you can break them apart with a fork. This usually takes about 15 minutes.

    Patatoes in Bowl

    Next – and this is a key part that not everyone does – RINSE them. You want to remove all of that excess starch – this will help give you fluffier potatoes.

    Then stick them in a large bowl and get ready to whip them. If you want absolutely no lumps in your potatoes, mash them before you whip them. Personally, I kind of like the occasional lump in my potatoes, so I go straight to whipping them.

    Milk and butter mixture

    Now for the seasoning. In a small saucepan, melt the butter in the milk and add salt and pepper. Once it’s smooth, add it to the potatoes and whip on high for a minute.

     

    Enjoy!

    Perfect Mashed Potatoes
    Author: 
    Prep time: 
    Cook time: 
    Total time: 
    Serves: 10
     
    Looking for the EASIEST and BEST way to make mashed potatoes? Stop looking and stop guessing on how to season them! This recipe makes perfectly creamy and seasoned mashed potatoes!
    Ingredients
    • 5 lbs. of potatoes
    • 1 stick butter
    • 2 cups whole milk
    • 2 tsp salt
    • 1 tsp black pepper
    Instructions
    1. Clean and quarter potatoes. Peeling is optional… but if peeling, then cut into smaller pieces.
    2. Boil for 15-20 minutes. When they easily break apart with a fork, then they’re ready.
    3. Drain in colander, and rinse with hot water (this gets the excess starch off)
    4. Place potatoes in a large mixing bowl.
    5. In a small pot, heat the butter, milk, salt and pepper over medium heat and stir until the butter is melted and mixed well into the milk.
    6. While mixing the potatoes in a large upright mixer or with a handheld mixer on medium, slowly pour the milk/butter into the potatoes.
    7. Mix on medium until smooth.

     

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