As my son Doug says, “The Perfect Delivery System for Gravy
Author:The Wilderness Wife
Prep Time:20 mins
Cook Time:25 mins
Total Time:45 mins
Yield:6 servings 1x
Category:Vegetable Side Dish
Cuisine:American
Ingredients
Scale
3 – 4 lbs. Russet Potatoes, peeled and quartered, cut smaller for quicker cooking
1/2 cup of warmed milk
1/4 cup of melted butter
pepper and salt to taste
Optional – 1/2 cup of sour cream
Instructions
Peel potatoes and cut into quarters. Be sure to rinse thoroughly. Place potatoes in a large pot and cover with water. Bring potatoes to a boil. Boil for about 20-25 minutes. If rushed for time cut the potatoes into smaller cubes and the cooking time will shorten. Potatoes are done when they fall apart when poked with a fork.
Place milk and butter in a microwavable bowl. Heat in the microwave for about 30-45 seconds or until butter is melted. This step makes the liquid easier to add and mix more thoroughly.
Drain potatoes in a colander. To mash, you can use a potato masher or you can use a stand mixer with whisk attachment. I always warm the mixer bowl and whisk with hot water so they don’t cool the potatoes off. I whisk them at low to medium speed.
Pour in the milk/butter mixture slowly so you can control the consistency to what you want.
Salt and pepper (and sour cream if you choose) can be added in. Mash or mix to combine.
The mashed potatoes can be served immediately or kept warm in the oven in an oven-proof dish
