Tracy’s Classic Mashed Potatoes Recipe
I’ve been told many times that I make some pretty good mashed potatoes, and now I want to share my method with you. Whether you're a seasoned cook or just learning, these are real mashed potatoes made from scratch—just like I make them for my kids and grandkids. I also welcome any tips or suggestions from other seasoned cooks! Here’s how I do it.
Ingredients:
Idaho or Russet potatoes (enough for your serving size)
Water
Salt and pepper (to taste)
1 stick of margarine or butter
Whole milk or evaporated milk (I prefer evaporated milk, often called "canned cream")
Optional: Sour cream for extra creaminess
Instructions:
1. Prepping the Potatoes: I always use my trusty Rada paring knife to peel my potatoes. Now, I know some people prefer a potato peeler, but trust me, a good sharp knife gets the job done quicker and with less mess. It’s how my mom did it, and after 32 years of marriage, I’ve stuck with it! If you've never used a Rada knife, you need to get yourself one—it's a game-changer. Yes, a knife might take off a bit more peel, but it’s a small price to pay for the speed and ease.
I typically use Idaho or Russet potatoes, and as I peel them, I rinse them and cut them into larger chunks. I start by adding some water to the pot (we'll talk about my famous "potato pot" in a bit!) before tossing in the potatoes to prevent browning.
2. Cooking the Potatoes: Once I’ve added the potatoes to the pot, I fill it with enough water to cover them completely and add a little salt. You can wait to add the salt later if you prefer, but I like to season them while they boil. Cover the pot with a lid, but make sure it’s vented to avoid boil-overs (and trust me, they WILL boil over if you're not careful!).
Boil the potatoes until they are fork-tender—this usually takes about 15-20 minutes depending on the size of your chunks. Once they’re done, drain them but don’t move them to a different pot—mash them right where they cooked while everything is still hot.
3. Mashing the Potatoes: Now, the real magic happens. I add a stick of margarine or butter, then season with salt and pepper to taste. Here's where it gets crucial: use whole milk or evaporated milk (canned cream) to get that rich, creamy texture. Add a little at a time and mash the potatoes with a hand mixer. Keep adding more milk until you reach your desired consistency—some people like their mashed potatoes thick, others prefer them creamier.
If you're feeling fancy, you can mix in some sour cream for a little extra tang and creaminess.
4. Finishing Touches: Once your potatoes are perfectly mashed, I like to add a little extra butter on top and pop the lid back on the pot to keep everything warm until it's time to serve. The butter melts down into the potatoes, making them even more delicious.
The Story of My Beloved Mashed Potato Pot:
Now, let me tell you a little story about my mashed potato pot. It’s actually the bottom of an old pressure cooker. After we had a house fire in 1998 and lost everything, an older lady who we used to rent from knocked on my door one day and said, “I thought you might like to have this pot.” I accepted it gratefully, and that pot has been with me ever since. It’s one of my prized possessions—I wouldn’t trade it for the fanciest cookware. It just goes to show how a small act of kindness can mean so much.
I hope you give this recipe a try! If you do, let me know how it turns out for you. And if you have any tips or tricks of your own for making mashed potatoes, I’d love to hear them. While I hope to teach others with my cooking, I’m always learning myself. Thanks for reading, and happy cooking!
To see my video of me making my mashed potatoes on youtube, click here! on Facebook, click here!
One of my Favorite Kitchen Tools:
🔪 My go-to Rada knife makes preparing this chicken casserole a breeze! Check it out here: https://amzn.to/4g3Qg3b
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With love,
Tracy