Move over, boxed mash — the real deal is back. This old-school mashed potato recipe is fluffy, buttery, and made from scratch the way grandma intended. And for a colorful twist? We’re adding ripe tomatoes for a rosy pink side dish that’ll steal the spotlight at any dinner table.
Classic Mashed Potatoes
Servings: 4
Ingredients:
- 2.2 lbs (about 1 kg) potatoes (Yukon Gold or Russet work best)
- 3/4 cup whole milk, warmed (about 0.2 liters)
- 2–3 tablespoons butter or margarine
- Salt and black pepper, to taste
- Optional: pinch of paprika for garnish
Instructions:
- Boil the Potatoes:
Peel and cut potatoes in halves or chunks. Place in a deep saucepan, cover with cold water, add salt, and bring to a boil. Simmer until tender — about 20–25 minutes. - Mash:
Drain and press potatoes through a ricer or mash with a fork until smooth. Remove any lumps by mixing well. - Mix:
While mashing, gradually add warm milk and butter. Beat with a spoon or use a hand mixer with dough hooks until creamy and thick. Adjust milk for preferred texture. - Season:
Add salt and pepper to taste. Garnish with paprika if desired. Serve hot — mashed potatoes are best fresh, not reheated
Rosy Mashed Potatoes
Ingredients:
- 2.2 lbs potatoes
- 2 ripe tomatoes, peeled and diced
- 1/2 cup milk (warmed)
- 2 tablespoons butter
- Salt, to taste
Instructions:
- Peel and cube the potatoes. Boil in salted water until tender.
- Drain and return to the pot. Add milk, butter, and diced peeled tomatoes.
- Mash until smooth and pink in color. Serve warm with meat or grilled vegetables.
Serving Tips:
These mashed potatoes pair beautifully with rotisserie chicken, oven-roasted meats, or grilled vegetables. For a classic touch, serve with a side of roasted red pepper salad in vinegar and olive oil.
photo credit stockfood.com
Source: Dishes Made from Vegetables
