So until I married my husband, I had no idea that people, like, ATE mashed potatoes for anything other than Thanksgiving. Did you know people just have them as a side dish for regular dinner sometimes? That's because they're actually super easy to make. Since my husband taught me his chef secrets to mashed potatoes, I am now the designated Mashed Potato Master at my house.
A note on deciding on the amount - I go with 1.5 Russet potatoes for each adult if they are a side dish in a regular meal. If I am making them for something like Thanksgiving where they are one of many dishes, I go with just one per adult. This is plenty, with leftovers, but you never want to be caught running out of the mashed potatoes!
So here's how to make good old basic mashed potatoes....
Simply Perfect Mashed Potatoes
serves 8-10 (click here for printable version)
12 Russet potatoes
3/4 c. milk
4-5 T. butter, plus 1 T. for topping
2-2.5 t. Kosher salt (to taste)
1/2 c. sour cream
Peel potatoes and chop into cubes. Place into stockpot filled with cold water. Salt the water and turn on your burner to medium-high heat. Cook potatoes just until they break easily when pierced with a fork, like this:
Drain potatoes in colander and empty into bowl of your Kitchenaid mixer. Use regular paddle attachment and turn on low. Measure out milk, butter, sour cream, and salt and add to potatoes. Turn up speed, and continue to mix. Stop periodically to scrape down sides of the bowl.