Before I learned how to make rice, I learned how to make mashed potatoes- the more important fact, I learned how to cook this in a rice cooker! I still prefer making this in a rice cooker to this day but you can make it in a sauce pan, as well.
Like I said, mashed potatoes is the first “dish” I learned and mastered how to make and today, I can literally make it in my sleep. For my first official recipe post, I am going to share my personal recipe with you and you’ll be disappointed because it’s hardly a recipe more than it is a bunch of ingredients bumped in a pan.
You might be asking yourself, why go through the hassle of making my own mashed potatoes when I can get them from the box? BECAUSE THE ONES IN THE BOX ABSOLUTELY SUCK. And that’s really the only bit of convincing I need to give you.
The best part apart this recipe is that is requires no measurements so you are as free to experiment with it as you want!
Easy Mashed Potato Recipe
Serves: 1-2 people
Preparation & cook time: 30 minutes
2 large potatoes (peeled and squared)
Milk/ All Purpose cream
Italian herbs (optional)
How To Cook:
1. In a saucepan/ rice cooker, boil water. As soon as the water begins to boil, throw in your peeled and sliced potatoes and add salt (add a generous amount).
2. Leave potatoes in to soften and occasionally check on them until they’re soft.
How to tell if your potatoes are done boiling? If you can stick your fork into multiple cubes with ease, then it’s done.
3. Once your potatoes are soft, take out your saucepan/ pot and drain the water.
4. Add butter, milk/ cream (and Italian seasoning) and mix. Make sure to taste and add whichever to your preference.
5. With a food masher/ fork, mash and mix everything together until you reach the consistency you like.
Seriously, that’s it.
Am I a pro now? No? Ok.