Easiest Mashed Potatoes

When you're pressed for time, it's tempting to take shortcuts when cooking (instant mashed potatoes come to mind).  Yes, they are easy, and they aren't generally loaded with chemicals and preservatives, but to me the difference between fresh mashed potatoes and instant potatoes is like the difference between fresh milk and powdered milk...fresh just tastes better.  Better consistency, better flavor, more natural.

Here is a recipe for mashed potatoes that could not be easier.  There is no need to peel the potatoes, just slice them, cook until tender and mash them up with some milk, salt and butter.  That's it!

Now doesn't that look a lot more appetizing than instant potatoes?

Easiest Mashed Potatoes  Serves 4

6 large Red Potatoes
3 T Butter* (see note)
1/2 t Kosher Salt
1/4 c Milk or Buttermilk

1. Slice potatoes about 1/4" thick and place into an 8 quart pot (potatoes cook faster if they are in a wide pot with shallow water as opposed to a deep pot)
2. Cover with water
3. Add 1/4 t of salt to water
4. Simmer on medium until potato slices are tender (about 15 - 20 minutes)
5. Drain water
6. Add butter, milk and rest of salt. Cover pot for about 1 minute.
7. Gently mash potatoes with a potato masher (you can use a fork if you don't have a masher).
8. For extra creamy potatoes, use a handheld beater on low until potatoes are just smooth (do not over-beat or potatoes will have a a glue-like consistency.)

*  And now, a word about butter:  I use butter, never margarine.  I would rather use less butter, which is natural, than more margarine, which is fake.  If you are trying to make a wholesome, natural meal, you defeat the purpose when you add margarine. If you really don't want to use butter, then at least substitute it with olive oil.  Natural is better.  Your body knows how to process natural foods, your body deserves natural foods that are from the earth, not from a test tube.