Basic Mashed Potatoes | PCC Natural Markets

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Basic Mashed Potatoes

Serves: 4

Your rating: None (1 vote)
Your rating: None (1 vote)

Smooth, creamy and rich - these are how mashed potatoes should be made!


  • 2 pounds Russet or Yukon gold potatoes, peeled and quartered Add to list
  • Salt and black or white pepper, to taste Add to list
  • 1 cup milk, half-and-half or cream (or a combination) Add to list
  • 1/4 cup butter Add to list

These ingredients are:
vegetarian iconVegetarian corn-free iconCorn-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free


Place potatoes in a large pot with enough cold water to cover; salt water to taste. Bring to a boil and simmer until tender, 15 to 20 minutes. While potatoes cook, heat milk and butter in a small pot over medium heat. Keep warm.

Drain potatoes and return to the pot. Shake them over medium heat to evaporate any remaining liquid. Pass potatoes through a ricer or mash. Stir in milk mixture and season with salt and pepper.


Options: stir in roasted garlic, a pinch of nutmeg or sprinkle with grated Parmesan or crumbled blue cheese; substitute sour cream for the milk.

Recipe by Jackie Freeman, PCC Chef

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