Making mashed potatoes for just a couple people? (Or maybe just you?) This recipe is perfect for you! The formula is very easy to multiply based off of how many people you need to serve:
1 pound of potatoes (I use equal parts russets and reds) + 2 Tbsp milk +2 Tbsp butter + garlic, salt and pepper for flavor = 1 large serving of yummy mashed potatoes!
1 pound of potatoes (I use equal parts russets and reds) + 2 Tbsp milk +2 Tbsp butter + garlic, salt and pepper for flavor = 1 large serving of yummy mashed potatoes!
Mashed Potatoes for Two
Ingredients:
1 pound of russet potatoes (peeled and cubed)
1 pound of red potatoes (leave the peel on, cubed)
Salt and pepper (white pepper if you are boujee)
4 garlic cloves smashed
¼ cup of milk
¼ cup butter (1 half stick)
Ingredients:
1 pound of russet potatoes (peeled and cubed)
1 pound of red potatoes (leave the peel on, cubed)
Salt and pepper (white pepper if you are boujee)
4 garlic cloves smashed
¼ cup of milk
¼ cup butter (1 half stick)
Directions:
1. In a large pot, add the potatoes and just enough cold water to cover. Add a dash of salt. Bring water to a boil and cook potatoes until soft, 15-20 minutes.
2. In the meantime, heat garlic, milk, and butter over low heat in a small pan. Alternatively, microwave the mixture on high for several 30 second intervals (to prevent boil over) until the butter is melted and the milk is infused with garlic flavor.
3. Drain potatoes and return to the pot. Stir for about a minute to cook off excess water.
4. Remove garlic cloves from milk-butter mixture and pour over the potatoes. Salt and pepper to taste
5. Mash the potatoes to desired chunkiness. Serve warm. Potatoes will keep in the fridge for up to five days.
1. In a large pot, add the potatoes and just enough cold water to cover. Add a dash of salt. Bring water to a boil and cook potatoes until soft, 15-20 minutes.
2. In the meantime, heat garlic, milk, and butter over low heat in a small pan. Alternatively, microwave the mixture on high for several 30 second intervals (to prevent boil over) until the butter is melted and the milk is infused with garlic flavor.
3. Drain potatoes and return to the pot. Stir for about a minute to cook off excess water.
4. Remove garlic cloves from milk-butter mixture and pour over the potatoes. Salt and pepper to taste
5. Mash the potatoes to desired chunkiness. Serve warm. Potatoes will keep in the fridge for up to five days.
