For classic, reliable, and fluffy mashed potatoes, I rely on the tried and true classic Basic Mashed potatoes recipe from allrecipes.com.
Basic Mashed Potatoes:
2 pounds baking potatoes (I prefer Yukon golds)
2 T butter
1 cup of milk
Salt and pepper to taste
1. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes, and then drain. (note: I peel and pare my potatoes first. I don’t like skins in my mashed potatoes, and paring them helps them to cook more evenly).
2. In a small saucepan, heat the butter and milk over low heat until the butter is melted. Using a potato masher or an electric beater, slowly blend the milk mixture into the potatoes until smooth and creamy. Season with salt and pepper to taste.
1. I get the water started before I start peeling the potatoes. By the time I’m done, the water is usually ready.
2. After I drain the potatoes, I return them to the pot. I add the milk/butter mixture in there and use the hand mixer in that same pot. Them I put it in a different dish to serve it. But this cuts down on making another unnecessary dirty bowl in a very busy kitchen.