Wednesday, April 6, 2011

Mashed Potatoes

What can be more simple and yet somehow more complicated than making mashed potatoes? A lot has been written about mashed potatoes, but it is hard to identify what is called a good mashed potato simply because we haven't tasted it that much in India. Nor do we have much of a taste for this humble recipe, because in India we are used to more vibrant flavors.

Yet, I found my taste for mashed potatoes long ago when I was a gawky, nerdy teenager studying for my tenth standard examinations. I would make this recipe and eat it when I would feel hungry studying into the wee hours of the night.

You needn't it eat in the middle of the night though. Just make this recipe and eat it warm. Tastes best with spicy gravy.

  • 3 medium to large potatoes
  • 2 tbsp butter
  • 1/2 cup milk
  • 4 tbsp cream
  • salt to taste
  • pepper to taste
Peel the potatoes and cut them into several large pieces. Put them in a saucepan and cover them with plenty of water and add half a teaspoon of salt. Bring the water to a boil slowly. Once the water has boiled reduce the flame, cover the pan and simmer for 15 to 20 minutes.

Cook well till the potatoes are soft and done. Now remove them and drain the excess water on a tissue paper. Melt the butter and cream in a saucepan or in a microwave. Mash the potatoes with a potato masher or with a fork and add the butter and cream. Add the milk slowly till you get a creamy consistency. Add the salt and pepper and mix well.

Serve hot with a gravy of your choice.

Happy Cooking!


  1. Oooo, I know, this is a simple yet a bit complicated, purely, since one doesnt want a dried flaky potato taste. Since I am absolutely fond of garlic, I add sauteed chopped garlic, which is crunchy to the taste and also a dash of herbs. It tastes heavenly. :)

  2. I would love to add garlic to this recipe and herbs too! I'll definitely try it next time :-)