Soft and creamy, hearty and satisfying, mashed potatoes are such a comforting fall/winter food. I think they are best served with some type of meat that produces a flavorful juice or thick gravy. I place a generous scoop on my plate, form it into a well with my spoon and then carefully pour gravy into the center. Lastly, I mix the whole thing to thoroughly incorporate the gravy (or just smash it with my fork) and then I dig in. I’ve been eating mine the same way since childhood. I’m pretty sure I learned this trick from my oldest brother. Try it. It won’t let you down.
- 1.5-2 lbs of potatoes (we use red or Idaho potatoes)
- 1/2 cup whole milk
- 1/2 stick of butter (4 tbsp)
- salt to taste
- 1-2 Bay leaf
- Wash and peel potatoes then cut them into 2 inch chunks, making sure to keep them all about the same size
- Fill a large pot with cold water and add salt, bay leaf and the potatoes
- Bring to a boil over high heat for about 8-10 minutes or until you can easily pierce a potato with a fork
- Then carefully drain into a colander and quickly transfer to a serving bowl, remove bay leaf
- Using an electric mixture, whip potatoes adding in butter, milk and salt
- Give a final mix with a spatula to make sure all of the potatoes are smooth
- Serve immediately or cover with foil until ready to serve
Note: We usually make the mashed potatoes right before we are ready to serve them so they stay hot, but if they have to sit for a bit, I cover them with foil and keep the bowl close to the warm stove while finishing the rest of the meal.