I like to think of myself as an adventurous person when it comes to food. I love experimenting with new flavors and ingredients. However, sometimes I just crave the classics. Simplistic comfort foods that bring me back to my childhood. For me, mashed potatoes is one of those foods. Both my sister Rachel and I are mashed potato fanatics, it’s something my Mom made often when we were growing up. I’m pretty sure we could eat them as a meal alone but I don’t think our waistlines would appreciate that very much 😉 Anyway, today is my boyfriend and I’s 6 year anniversary (yay!!) so I wanted to surprise him with a special meal when he got home from work. I decided to grill some steak and accompany it with mashed potatoes & asparagus…YUM. As I was making the potatoes I figured I would snap a few pics and share my recipe with you for this timeless classic.
Classic Mashed Potatoes
You Will Need:
- 6 Large Russet or Yukon Gold Potatoes
- 4 Tbsp Butter (or to taste)
- 1/2 Cup Milk
- Salt and Pepper (to taste)
- 2 Chopped Scallions (optional)
- Wash, peel and quarter potatoes. I usually peel half the potatoes and leave the skin on the rest, but that’s just preference. Place quartered potatoes in tall pot.
- Fill pot with cold water until potatoes are fully covered. Place on stove and bring to a boil. Let potatoes boil until a fork/knife is easily inserted with no resistance, usually about 20 minutes.
- Drain water from potatoes and return to pot. Add in milk and butter. I use an old-school potato masher to mash my potatoes but you can also use a hand mixer. Add in more milk as needed.
- Once you’ve reached your desired consistency, season to taste.