Sundays mean mashed potatoes and roast beef. They’re simple and delicious, but how is it that something so simple can be so good? How can something with just a few ingredients can turn out to be so satisfying? It is possible and I discovered the answers with mashed potatoes… real, of course. You’ve got to be careful, though, because you don’t want to inadvertently incite a mutiny.
When my family was young, we began and got accustomed to having roast & gravy, mashed potatoes, and green beans for Sunday dinner. As a matter of fact, we got so used to it that we served it for every Sunday dinner. I became a little concerned that I might be burning everybody out on it so one Sunday morning as we loaded up the minivan with our four kids to go to church, I started brainstorming and threw possible menu changes out for them to consider.
Me: You know, I think I’ll make stuffing and chicken for dinner today.
Steve: Why? (very puzzled as to why I would suggest such a ridiculous thing).
Me: Well, just to change things up a bit. We always seem to have roast, spuds, and beans.
Rachel: We don’t want stuffing. We want mashed potatoes.
Me: I just thought it would be nice to have something different for a change so we don’t get burned out on the same stuff all the time.
Carolyn and Rachel: But, we don’t want stuffing! We want mashed potatoes!
Alyssa: (Sits silent, too young to express an opinion, but very happy that her siblings insisted on having mashed potatoes)
Me: (Fearful the kids were going to throw a mutiny and depose me as the head family chef) Okay! All right! We’ll have mashed potatoes! Sheesh!
I learned my lesson and have never suggested any alternatives since.
Four ingredients answer the questions at the beginning of my article. They are boiled potatoes, milk, butter, and salt. That’s it. I don’t need to use cream or sautéed garlic, or any other top-secret, super-innovative ingredient. Just those four items in the right amounts do the trick. First, boil the spuds for about twenty minutes or until they can easily be pierced with a fork, drain them, place them and the butter in an electric mixer, and start mashing. Once the butter is melted and mixed in, add the salt and milk and, voila! They’re done and ready to eat! Easy, huh? Typically, I start with the following amounts, but adjust where needed after taste-testing:
Ingredients:
- 2 russet potatoes
- 2 Tbsp butter
- 1/2 to 1 tsp salt
- 1/3 cup milk to start with
Directions:
- Peel then dice potatoes
- Boil for 20 minutes or until soft with a fork
- Drain and place in mixing bowl
- Add butter and mash with an electric beater or hand masher
- Mix in milk, add more if needed to gain a smooth texture, not too stiff and not runny
- Mix in salt, add more if needed to suit your taste
Note regarding the milk. Gradually add enough to make the potatoes light and fluffy, but not too loose or runny. This seems to be the secret when they taste like they need just a little more of something. If the salt content tastes right, start adding milk until the consistency becomes right. It may sound odd, but I have found that the flavor changes when the potatoes’ consistency and texture become right. Often, it’s the amount of milk and not more salt that makes the final difference. Again, taste-testing is the key to determine if any more milk, or sometimes salt, needs to be added.
Now, go forth, make really good real mashed potatoes, and quash any mashed potato mutinies before they begin!