Basic Mashed Potato Recipe
Votes: 1
Time: 1 hour.
Complexity: easily
Servings: 6 - 8
Complexity: easily
Servings: 6 - 8
This basic mashed potato recipe will help you find the right ratio of potatoes, milk, and butter. Depending on your preferred mashed potato consistency—chunky or smooth—mash it with a potato masher, a fork, or a potato masher. Use this recipe as a base and experiment with flavors by adding additional ingredients, such as herbs, spices, fried onions, or cheese.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 kg Russet-Burbank potatoes
- 1 cup of hot milk
- 50-100 g butter
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Cooking the dish according to the recipe:
- Place 1 kg (2.3 lb) whole, unpeeled Russet Burbank potatoes in a large saucepan and cover with cold water; season generously with salt. Bring to a gentle simmer and cook until the potatoes are tender, about 45 minutes. Drain, then peel the potatoes and return them to the saucepan; add 1 cup (1.5 oz) hot milk and 50–100 g (2–3 oz) room-temperature butter. Mash with a potato masher or fork (do not process in a food processor). Season with salt and pepper to taste.
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