Cremige zerdrückte Kartoffeln aus dem Topf

Zutaten

• 1 1/2 pounds baby yellow, white, or red potatoes
• 3-4 tablespoons butter
• Buttermilk or milk (amount depends on preference, but most likely 1/4-1/2 cup)
• Salt and pepper to taste
• Mix-ins (as desired--see notes below)

Zubereitung

1. 1

   Rinse the potatoes (if necessary--some come pre-washed) and place in a large pot. Cover the potatoes with cold water 1" past the tops of the potatoes. Add a generous pinch of salt.

2. 2

   Bring the pot to a boil and cook for 15-20 minutes or until the potatoes are easily broken apart with a fork (if you undercook the potatoes, they'll be pasty and gross. It's hard to overcook them.)

3. 3

   Drain the potatoes and then transfer back to the pot. Add 3-4 tablespoons of butter and begin mashing with the back of a fork to incorporate the butter. When the potatoes are semi-mashed and the butter has been worked into the potatoes, add the buttermilk or milk, a little at a time, until the desired texture and consistency is reached. Season with salt and pepper.

4. 4

   If desired, add desired mix-ins--chopped garlic, green onions, grated cheddar cheese, Parmesan cheese, bacon bits, chives, and rosemary (not all at once) are great options! See notes below for flavor combination ideas.