How I Make Mashed Potatoes

Mashed potatoes in a bowl – Image from Pixabay

Many of us love mashed potatoes, whether it’s with gravy or plain. No two versions are alike—nor are two formulas.

Because I have a short attention span and a tendency to be very impatient with food (but obviously polite), I try to get my potatoes to cook more quickly. That is because I cut them into small diced cubes and boil them.

Now why do I boil them instead of microwave them, you might ask? That’s because microwaving them tends to dry them out. Boiling them adds or retains moisture. I don’t know how, though, but it’s what I notice.

Another part of the process, which is mostly due to laziness, is leaving the peel on. That’s not a big deal. In fact, some say that potato peels are good for you. I’m not sure if that’s true.

Anyway, after the potato cubes are fully cooked and softened, I put them in the blender with salt, pepper, milk, and melted butter. Then I combine them. They come out creamy this way. Just be sure not to over-mix, or else you’ll have dough-like potatoes. Unless you’re making gnocchi from scratch, I would recommend avoiding the doughy texture.

The amount of other ingredients will depend on your serving size and taste preferences. That is the beauty of savory cooking—there isn’t always a fixed formula.

Published by Sunayna Prasad

I enjoy writing stories, creating artwork, watching movies and TV shows, cooking, and traveling. These are the topics of my posts. I also publish books, where you can learn about them on my website, www.sunaynaprasadbooks.com. Be sure to copy and paste the link and subscribe to my newsletter on the email list button on the homepage.

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