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Perfect Mashed Potatoes


8    medium potatoes
3    tablespoons (45 mL) butter or margarine, softened
1/2-1    cup (125 to 250 mL) hot milk or cream
Salt, to taste


Peel potatoes and cut into 1-inch (2.5 cm) pieces. In a large saucepan with 5 cups (1.25 L) salted water, bring potatoes to a boil. Reduce heat to medium, cover pot and cook for 12 to 15 minutes, until tender enough to pierce easily with a fork.

Drain thoroughly in a colander. Return to saucepan and set on medium-low heat for 2 to 3 minutes to dry potatoes. Shake pan occasionally to prevent sticking.

Mash potatoes with a potato masher. Stir in butter and 1/2 cup (125 mL) hot milk. If necessary add more milk, a tablespoon (15 mL) at a time, until desired consistency is reached. Season to taste with salt.

Makes 8 servings.

Variation: For Garlic Mashed Potatoes, combine 1 cup (250 mL) grated parmesan cheese, 1 tablespoon (15 mL) finely chopped fresh garlic and a squeeze of fresh lemon juice; stir into hot, mashed potatoes.

Perfect Mashed Potatoes

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