Many of us love mashed potatoes, whether it’s with gravy or plain. No two versions are alike—nor are two formulas.
Because I have a short attention span and a tendency to be very impatient with food (but obviously polite), I try to get my potatoes to cook more quickly. That is because I cut them into small diced cubes and boil them.
Now why do I boil them instead of microwave them, you might ask? That’s because microwaving them tends to dry them out. Boiling them adds or retains moisture. I don’t know how, though, but it’s what I notice.
Another part of the process, which is mostly due to laziness, is leaving the peel on. That’s not a big deal. In fact, some say that potato peels are good for you. I’m not sure if that’s true.
Anyway, after the potato cubes are fully cooked and softened, I put them in the blender with salt, pepper, milk, and melted butter. Then I combine them. They come out creamy this way. Just be sure not to overmix, or else you’ll have dough-like potatoes. Unless you’re making gnocchi from scratch, I would recommend avoiding the doughy texture.
The amount of other ingredients will depend on your serving size and taste preferences. That is the beauty of savory cooking—there isn’t always a fixed formula.