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  • Writer's pictureBacon Grease Goddess

Creamy Mashed Potatoes

My grandmother was born and raised in the mountains of West Virginia. I've watched her make mashed potatoes probably more than one thousand times. These mashed potatoes are perfect with any meal, however they are excellent on a holiday table served with gravy.


3 lb russet or gold potatoes, washed, peeled, and diced. (I like Gold, my grandmother used Russet)
3/4 cup milk
1 1/4 sticks butter (1/2 cup plus 2 tablespoons)
2 teaspoons salt
1 teaspoon black pepper
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon dried oregano
2 teaspoons dried parsley


1. Place potatoes in large saucepan; and enough water just to cover potatoes. Heat to boiling; reduce heat. Cover and simmer 20 to 30 minutes or until potatoes are tender; drain. While Potatoes cook, warm over low heat the butter and milk.

2. Add seasonings to hot drained potatoes. Using a hand mixer, Mash potatoes in pan until no lumps remain. Add warm milk/butter in small amounts, mixing after each addition.

3. Beat vigorously until potatoes are light and fluffy. If desired, sprinkle with paprika, chopped fresh parsley or chives.

4. Store leftovers in fridge. Potatoes will thicken considerably once cooled.

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