This recipe is liked by 0 person(s). |
Mashed Potatoes
Nb persons: 4
Yield:
Preparation time:
Total time:
Source:
2 1/2 pounds (6 medium) | potatoes (russet or all-purpose), peeled and quartered |
1 1/4 teaspoons | salt, divided |
2- 3 tablespoons | butter or margarine, softened |
1/3 - 1/2 cup | hot milk or cream |
In large saucepan, combine 5 cups water, potatoes, and 1 teaspoon of the salt; bring to a boil. Reduce heat to simmer; cover and cook 20 to 30 minutes or until potatoes are tender when pierced with a fork. Remove from heat and drain potatoes thoroughly in colander. Return to saucepan; heat over medium-low heat approximately 1 to 2 minutes to dry potatoes, stirring occasionally.
In saucepan, mash potatoes with a potato masher, or beat with electric hand mixer until chunky. Stir in butter, remaining ½ teaspoon salt and 1/2 cup of the hot milk. Add additional milk, a little at a time, if necessary, for desired consistency. Season to taste with additional salt, if desired.
Serve immediately or keep them warm in a Crock-pot on the low setting for up to 2 hours before serving.
* Add one tablespoon butter (more or less if you like) for each two potatoes, and salt to your taste. Beat until the butter is melted. Then add milk or light cream that has been heated but not brought to a boil (if you add cold liquid, the potatoes will be cold and gummy). Beat the liquid into the potatoes to make a smooth, fluffy mixture. Add only enough liquid to make the mixture smooth, about one tablespoon for each potato. Do not over beat. they should be soft and moist, but firm enough to hold their shape.
* All this should be done as quickly as possible so the potatoes never have a chance to get cold - that is the secret of delicious mashed potatoes!
Recipe uploaded with Shop'NCook recipe organizer software.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe