Welcome to Tracey's Trove, a culinary corner where we delve into the heart of home cooking. Today, we're excited to share a beloved recipe that has warmed hearts and satisfied taste buds for years: Tracey's Favorite Mashed Potatoes. This isn't just any mashed potato recipe; it's a comforting classic, elevated with a few special touches that make it truly unforgettable. Here's a lighter mashed potato recipe using whole milk.
Ingredients:
- 4 pounds Yukon Gold potatoes
- 1 1/4 cups whole milk, warmed (or heavy cream if you prefer the fat!)
- 1/2 cup (1 stick) butter, melted
- 2 teaspoons salt
- 1/2 teaspoon black pepper
- Fresh chives or parsley for garnish
Instructions:
1. Peel potatoes and cut into uniform 1-inch chunks.
2. Place in large pot, cover with cold water, and add 1 tablespoon salt.
3. Bring to boil, reduce heat to medium, and cook until very tender when pierced (about 20 minutes).
4. Meanwhile, warm the milk and melt the butter.
5. Drain potatoes thoroughly in colander.
6. Return potatoes to hot pot, cook over low heat 1-2 minutes to remove excess moisture.
7. Add warm milk gradually while mashing, then add melted butter.
8. Season with salt and pepper to taste.
Tracey's Pro tips:
- Use Yukon Gold potatoes - they're naturally creamy even with less fat
- Warm the milk - this is crucial for smooth potatoes
- Don't skimp on the salt
- Add milk gradually until you reach desired consistency
- For extra flavor without added fat, add roasted garlic
- If potatoes seem dry, add more warm milk a little at a time.
Add your favorite homemade gravy on top!
