I much prefer homemade mashed potatoes to boxed and they really don't take much effort. This recipe is a bit more complex than what I would do pre-kitchen aid mixer but with the help of my little red friend, they were done in no time.
The trick is to slice your potatoes in a uniform size but keep them rather small. They will boil faster. Also, the nutrients from a potato are in the skin so I keep them on. Keep the nutrients and save the time with the peeler.
Another little time saver, red potatoes do not hold as much dirt as brown ones so they are faster to wash.
Start with about 6 medium sized red potatoes. I think that a good rule of thumb is one medium potato equals one serving. But that's just my guideline, if you like huge piles of potatoes, by all means, make more!
Just stab the potatoes with a fork every so often. If the fork slide though easily, they are done.
Throw them in a mixer bowl and use either the kitchen aid or a hand mixer with the flat paddle.
Mix for about 1 minute low-medium. The potatoes will be pretty smooth.
Add 1/2 cup milk. This can be heated or not. Mashed potatoes lose their heat quickly so heating the milk will help keep them warm.
Add 2 tablespoons of butter, 1 teaspoon of salt, and 1/4 teaspoon black pepper and mix until well blended.
Now, you can keep mixing until they are really smooth or stop when they are still a bit lumpy. What ever gets you going.
Serve with anything. Anything at all.
Now, if you want to have Garlic Mashed Potatoes, you can add a few crushed garlic cloves to the potatoes when they are boiling. Taste them before you add the salt. If you want more garlic, just trade the salt for garlic salt.
For cheesy potatoes, simply toss in your favorite cheese. It's best to do this when the potatoes are still pretty hot so the cheese melts. Keep tasting and adding cheese until they are up to your YUM standards.
You could also throw in some sour cream and chives!
Give them a try!!