Simple Mashed Potatos

Yield: 8-10 servings

Simple Mashed Potatos


  • 8-12 medium potatoes
  • 1/4 C. the cream, milk, broth, or sour cream
  • 2-3 T. butter--or more as desired


  1. Peel the potatoes and cut in half or equal-sized pieces. Place in large pot of salted water. Cover and bring to a boil. Cook until potatoes break easily when pierced with a fork, usually 20-30 minutes.
  2. Drain potatoes well and return them in the pot. Do not rinse.
  3. While they’re hot, add the cream, milk, broth, or sour cream. Add 2-3 T. butter—or more if you like. Mash with potato masher or hand mixer. Certain types of potatoes get “glassy” if over-beaten so do NOT use a food processor, and be careful even with a hand mixer to not over-beat them. The key is to work fast, while they’re hot. Add more milk if they are too dry. Adjust the seasonings, adding more salt if necessary.
  4. When fixing an entire Thanksgiving meal, it’s difficult to get everything ready at the same time. I find it works well to mash the potatoes just before removing the turkey from the oven. After removing the turkey, I turn the oven off, and keep the potatoes warm in the oven in a covered casserole dish.

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