Simple Mashed Potatoes

Mashed potatoes are my weakness and I have worked on the perfect consistency over the years!  These mashed potatoes are smooth, creamy and the perfect side or base for many meals.  A few trick to make them not gummy- don’t over cook.  Be sure as soon as they are fork tender to strain.  Also, do not let them sit before you beat.  Whisk them up while they are still hot for the perfect consistency.

Did you know you can prep mashed potatoes and freeze them ahead?  This is my favorite hack for a delicious, homemade side.

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Simple Mashed Potatoes

Prep Time10 minutes mins

Cook Time15 minutes mins

Course: Side Dish

Cuisine: American

Keyword: mashed potatoes, potatoes

Equipment

• 1 large stock pot
• 1 Strainer
• 1 hand mixer

Ingredients

• water
• 10 potatoes peeled, sliced 2 inches thick
• 2 tsp pink Himalayan salt
• ¼ tsp black pepper
• 2 tbsp organic butter
• ¾ cup organic milk

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Instructions

• In a large stock pot, fill ¾ full with water.
• Place over medium/high heat and bring to a boil.
• Place 10 potatoes prepped into the water. Let boil 10-15 minutes until potatoes are tender.
• Strain the water and return to pan or bowl that won't get scratched using a beater.
• Immediately add in 2 tsp pink Himalayan salt, ¼ tsp black pepper, 2 tbsp organic butter and ¾ cup organic milk. Whip with a hand mixer until smooth.