Growing up my Grandma was famous in our family for her mashed potatoes. When the secret recipe finally got released to the family via the family cookbook I was shocked on how simple they are. Simplicity it king! Its just potatoes with butter, salt and milk. That’s it! The devils in the details of taking the time to correct as you go along. My Grandma always said, “You can always put more salt in but you can’t take it out.” So take your time with these delicious spuds and you are sure to not disappoint. Enjoy!
Grandma’s Mashed Potatoes
2 lbs russet potatoes
½ cup whole milk (and more for correcting)
½ cup butter
1 tsp salt
Recipe as my Grandma wrote it:
Peel and cut russet potatoes in small chunks. (They cook faster if not in too big of hunks). In a large pot, cover potatoes with water about ½ inch form the top. Simmer potatoes until they are tender, drain and then add about ½ cups whole milk and mix with a hand mixer. Add butter and salt. Beat with the mixer adding a little more milk until it gets smooth. (Be careful so it doesn’t get too soupy!) Continue mixing until smooth and no lumpy at all. Season to taste!
*A note from Anna:
To ensure your potatoes come out fluffy and light, make sure you put your potatoes into cold water before you start to simmer. Also, don’t over use the hand mixer or it will over blend the potatoes and make them gummy.