I’m often surprised when I come across someone who doesn’t know how to make mashed potatoes. I thought EVERYONE knew how to make mashed potatoes. Potatoes are my absolute weakness and mashed potatoes are my favorite way to prepare them. They are so easy to make and take no time at all. A friend of mine would rather fix them out of a box (like seriously!). Mashed potatoes are also my ultimate comfort food. The hell with a big bowl of ice cream, give me a big bowl of mashed potatoes!

Mashed potatoes are the perfect side dish for pretty much anything. I love to have them with fried chicken, hamburgers and gravy, and meatloaf. I also like to mix them up with different flavors like fresh dill and tarragon or garlic and cream cheese. There are so many ways to make mashed potatoes. I’ve even heard of folks putting mayonnaise in them. For my tried and true recipe though I keep it simple with butter, milk, salt & pepper, and top them off with chives. I also boil the potatoes in chicken stock instead of water to give them extra flavor.

I know many people will use a mixer to “mash” the potatoes, but that breaks down the starches which tends to make them gummy. I use a regular potato masher or a ricer to ensure that they are light and fluffy. I also heat the milk and butter before adding them so it doesn’t bring down the heat of the potatoes.

One of my absolute favorite kitchen tools is my Instant Pot and that thing makes making mashed potatoes a snap! Just add the potatoes and chicken stock to the Instant Pot, set the cooking time for 10 minutes, and quick release once it’s finished.

Mashed potatoes are the ultimate classic side dish and they are so easy to make. It’s also one of those things you can make your own, so feel free to experiment with what you put in them and top them with. Enjoy!

Mashed Potatoes

Ingredients

4 lbs russet potatoes peeled and diced into 1 inch cubes
5-6 cups chicken stock
1 cup whole milk
4 tablespoons unsalted butter
Salt & fresh cracked pepper
Fresh chives chopped

Instructions

Places potatoes and chick stock in a large pot. Bring to a boil and cook for 15 minutes or until the potatoes can be pierced with a fork.
In a small sauce pan, heat the milk and butter over medium heat until the butter is just melted. Drain the potatoes and return to the pot. Add the warm milk and butter to the potatoes and mash with a potato masher until the potatoes are smooth and creamy. Add salt and pepper to taste. Keep warm until ready to serve. Top with chives.