These are really, really good mashed potatoes. You can use any type of potato you like, but it will make a difference in your final product. I like the Yukon Golds because they look pretty because of their yellowish flesh and they come out nice and creamy. Russets are also very starchy and make mashies, but I prefer them for baked potatoes. Red skinned are excellent for potato salad and can become glue-like if over beaten. Eastern potatoes are a good all around potato.
Old Fashioned Mashed Potatoes
- 1 lb Yukon Gold potatoes
- 1 small onion
- 1 whole clove
- water to cover
- 2 tablespoons unsalted butter
- 1/4 cup milk (or plain yogurt or sour cream)
- paprika, optional for garnish
Wash potatoes thoroughly, peel, and cut in half. Place in a large saucepan. Peel onion, but leave whole. Stick the clove in the side of the onion and add to the saucepan. Cover potatoes with cold salted water. Cook, over medium heat, covered, until potatoes are fork tender, about 20 minutes.
Drain water and return potatoes to saucepan, discarding the onion and clove. Mash potatoes with the butter and season with salt. Stir in just enough of the milk to get the desired consistency.