Grandma’s Mashed Potatoes: The Creamy, Buttery Side Dish That Steals the Show

(Yes, the water should taste well-salted—this seasons the potatoes from within.)

Bring to a boil over high heat, then reduce to a simmer. Cook for 15-20 minutes, until potatoes are fork-tender (a knife should slide in with no resistance).

Step 3: Drain and Dry

Drain potatoes thoroughly. Return them to the pot over low heat for 1-2 minutes, shaking gently, to evaporate any excess moisture. This step

is crucial for creamy (not watery) potatoes.

Dairy & Eggs

Step 4: Rice or Mash

For the absolute smoothest texture, pass potatoes through a ricer or food mill into a large bowl. (If you