Mashed Potatoes



It is good to see the surroundings opening up. With Covid 19 cases on a downward trend and the all facilities slowly opening up, people are slowly coming back to normalcy. Over the weekend, we went for a long drive. We did see a crowd, but we could generally sense that people aren’t still comfortable with eating food from outside or being outside for too long. Even we didn’t walk around for too long. First of all it is really hot and then having the mask on is the most uncomfortable thing in this weather. With the upcoming months going to be really hot, this is something we may need to get used to.


Over the weekend, I was really wanting to make some steak and sides. But I am not very knowledgeable about the steak to be used for such meals. I did get thin steaks and make it too, but it turned out so rubbery that I am not proud of it. Hehe… We all keep learning, don’t we? I was told that rib eye steak is the best, I have to keep a note of it and try it again, InShaAllah. However, the sides went down very well with the folks. I hardly had any leftovers even though I had made a decently large quantity. Over this week, you will see three back-to-back favorite comfort junk food for the weekends and so we start off with these mashed potatoes, which was part of the sides with the steak.


I had seen a chef make them while I attended this cooking class, but it was so buttery and rich, that I had a sleepy head all throughout the ride back home. I didn’t want to make it overly rich, but yes, wanted a hint of richness in the mashed potatoes. I felt the quantity I used was just apt for our taste buds, it was still buttery but wasn’t overboard. The ingredients used are hardly any, and the final look will all depend on how much you blend it. I used my potato masher throughout, first for mashing the potatoes, and then beating the heck out of it to make sure that it became totally lumpless. You can use any floury potatoes to make it so that you don’t have any small bites in them. I have used dried parsely as the herb, but use fresh ones if available, though I would always take the easy route. πŸ˜€ Off to the recipe…




5 from 1 vote

Mashed Potatoes

Course Sides
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6
Author Rafeeda


  • 1 kg potatoes
  • 50 gm butter softened
  • 1 cup milk hot
  • Salt and pepper to taste
  • 1 tsp dried parsely


  • Pressure cook the potatoes till really soft and done. Peel and place into a bowl.
  • Using a potato masher, mash till smooth.
  • Add the soft butter and milk, along with the seasonings and continue to whip with the masher till the mixture becomes really smooth.
  • Mix in the parsley.
  • Allow it to rest for sometime, then enjoy as side to steak and vegetables.


Use potatoes which are floury in nature so that you don't have any lumps once the mixture is beaten.
Add upto 100 gm butter if you like your potatoes to be really rich.


Join the Conversation

  1. Ayishath femida says:

    5 stars
    Woww i was so. Badly in search of this recipe πŸ‘ŒπŸ‘Œ thnx fr sharing. Wil b tryg out soon..
    Can u tel me hw abt 500gm potatoes so wat wilb oyhers ingredients measurement

    1. Rafeeda AR Author says:

      You can use half the ingredients dear, though if you want it richer, please add more butter. Thank you so much for dropping by, Ayisha… πŸ™‚

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