I was just looking through my recipes, and it seems like the last time I posted something savory was on April 8th when I posted my whole wheat cheese biscuits. So I think it’s about time I posted some sort of recipe that is not a breakfast or dessert item.
Even though breakfast and dessert is pretty much my life. I’ll deviate slightly from what is usually expected of me.
But potatoes are pretty much one of my favorite foods anyways, so it’s not like I’m punishing myself by making this. I’m just more of a baker than a cook.
But when it comes to making mashed potatoes, I think I could say that I know what I’m doing.
Growing up, my dad would always make bangers and mash: a traditional British dish made up of mashed potatoes and sausages, while little me would sit right beside him while he was making it. When I was old enough, he let me peel the potatoes and be “in charge” of the mashed potatoes.
But ever since I was in the kitchen with my dad, I have never made mashed potatoes. Which is super weird, because I love anything with potatoes in it, on it, or relating to it.
So here’s another simple recipe for you guys. Almost too simple. I need to find more creative food ideas…
The best creamy Mashed Potatoes from scratch. So quick and easy to make, it is one of my most made side dishes in my kitchen.
- 4 medium russet potatoes
- 2 Tbsp salted butter
- 3/4 cup milk (or more, depending on your desired consistency)
- salt and pepper to taste
Peel the potatoes and cut them in quarters. Rinse and place in a pot of salted water (enough to cover the potatoes).
Bring water to a boil, then reduce heat and simmer, covered. Cook until tender, then drain.
Gradually add in the milk and use a potato masher or fork until the potatoes are well mashed, and the potatoes are at your desired consistency. Mix in the butter, then add the salt and pepper to your liking.