I have eaten a lot of mashed potatoes since last Friday. Like, a lot. In preparation of my impending wisdom teeth removal, I bought a 5lb bag of Yukon Gold potatoes, chopped them into bits, boiled ‘em up and have been eating them ever since. So in honor of my potato eating ways of late I thought I’d share a great classic mashed potato recipe…
6 medium russet potatoes, peeled and cubed
1 cup milk
1/2 cup butter
Fresh ground salt to taste
Fresh ground pepper to taste
Place potatoes in a saucepan and cover with water. Cover and bring to a boil; cook for 20-25 minutes or until very tender. Drain well. Add milk, butter, salt and pepper; mash until light and fluffy.
This is my go-to recipe for mashed potatoes. It’s easily adaptable. Add cheese. Use a different type of milk. Use ranch mix+mayo instead of dairy. And I mean, who says you have to stick with russet potatoes? Red potatoes, Yukon Gold, New Potatoes, Fingerlings… it really doesn’t matter. If it’s a potato then it can be sliced up, boiled, and then mashed! YUM!
I’d like to say that my mouth is all healed up and I feel great, but that is not so much the truth. I am really hoping to be totally better SOON! On the bright side, the swelling is nearly gone and the bruises are healing up well. And until then… I can just eat more mashed potatoes…