Basic Mashed Potatoes

Preparation info

  • Difficulty


Appears in

Farm Journal’s Country Cookbook

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Freeze these plain or make into one of our five interesting variations


  • 4 lbs. boiling potatoes
  • 1 c. milk (amount varies with moisture in potatoes)
  • ¼ c. butter
  • tsp. salt


  • Peel potatoes. Boil until soft; drain. Press potatoes through a ricer or mash.
  • Heat milk, butter and salt together. Gradually whip in until the potatoes are smooth and fluffy.
  • Form into shapes that are ready to use with no thawing. Freeze by directions in variations that follow.

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