American · FROM THE FDR RECIPES KITCHEN
Soft potatoes, warm milk and butter are all you need for a dependable side. A hand masher keeps the texture fluffy without turning it gluey.
Put the potatoes in a pot and cover with cold water. Add a little salt. Bring to a boil, then simmer for 20–25 minutes, until very tender.
Drain thoroughly. Return the potatoes to the warm pot for 1 minute over low heat, shaking gently to let excess moisture evaporate.
Warm the milk and butter in a small saucepan until the butter melts; do not let the milk boil over.
Mash the potatoes by hand. Gradually fold in the warm milk mixture, stopping when the texture suits you. Season with pepper, salt and nutmeg if using.
Kitchen guide: Roast, mash or salad: make potatoes work for the dish
Language and instructions updated from the FDR Recipes archive. Metric measures are approximate unless weights are specified.
Edited for PotusPlate, October 2026. This home adaptation has not yet been kitchen-tested. The archive photograph illustrates the earlier version.
MAKE A MEAL OF IT
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A generous pot of beet, cabbage and potato soup, finished with garlic and dill. This version starts with ready-made stock so you can make it on a weeknight; rye bread and a spoonful of sour cream turn it into dinner.
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American · Microwave
Small potato pieces steam in the microwave, then get tossed with paprika butter and parsley. This version uses an ordinary microwave-safe bowl instead of the specialist browning skillet in the old recipe.