Decadent Mashed Potatoes – Connor Cooks

Connor Forbes
Connor Forbes
2 Min Read

Mashed Potatoes – Connor Cooks

The first time I tried to make mashed potatoes was probably about 15 or more years ago. I was making dinner for my significant other, now wife. I was trying to be romantic and make a nice salmon and mashed potato and probably something else for dinner.

Well, the potatoes became something of a legend. And not because they were good. They were starchy and dry and bland and not good at all. They ended up in the trash and the experience scarred me so bad that I did not attempt to make mashed potatoes again until this last St. Patrick’s Day, when I made a cottage pie.

A cottage pie is a meat pie with a crust of mashed potatoes. So, potatoes are an important part of the dish. Now, I have a ton more cooking experience and a silly amount of confidence in the kitchen. I gave it a shot and they turn out fantastic. I made them again the other night to make sure it wasn’t a fluke and to be able to write a recipe. And so here is the recipe!

Makes 4-6 servings.


  • 8 large white rose potatoes
  • 6 tbsp butter
  • 1/3 cup whole milk
  • 1 tbsp salt
  • 1 tsp pepper
  • 1 tsp garlic powder

To Make

In a large pot boil water. While the water is heating, peel the white rose potatoes. When the water comes to a boil, boil the potatoes until they are fork-tender, about 20-25 minutes. When fork tender, aka able to stick a fork in the potatoes and it slides in all the way easily, transfer potatoes to a large mixing bowl. Mash with a fork while adding in the milk, butter, salt, pepper, and garlic powder. Mix thoroughly. EAT!

If you like thicker or thinner mashed potatoes, use more or less milk.

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Mashed Potatoes Connor Cooks
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