Mashed Potato’s maybe just be the most perfect food on Earth, They evoke the feeling of a warm hug from my Grandma. I don’t believe you can be Sad and Eat THEM!
They start with good old Baking Potato’s . Rough Texture, Brown Skin and a rich white flesh. The firmer the better. I start with a half pan of tepid warm water. Peel the skins, cute into large uniform cubes. It is important that the pieces are all the same size so they cook evenly. You will boil them until “fork tender” this means a fork will pierce them. Remove from heat and strain with a colander.
This is where the methods begin to vary. You can hand smash, Electric Hand Blender, or Stand Mixer. They Need Mixed. I always add a half or stick of butter per 4 potato’s. This is what I was taught and So it is what I do! Mix the butter into the Potato’s , you will then follow with 1/2 cup of milk for 4 Potato’s. I always warm my milk for best results. HINT#### I often warm the milk and add 2 cloves of smashed garlic to taste. Once you have thick luscious clouds you are there! Finally , Salt and Pepper to taste.