| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 1 | Servings | ||
INGREDIENTS
| Potatoes; peeled and cut into large chunks | ||
| Butter | ||
| Cream or Half & Half | ||
| Salt & Pepper | ||
| (Sour Cream; 3-oz. cream cheese & Chives have also been known to find their way into the mix) |
INSTRUCTIONS
These were never measured ingredients, so I will only list what goes into the mashed potatoes and you can add to your taste. Peel and cut the potatoes in large chunks. Cover with cold water; heat to boiling over medium heat, turn heat to low and cover pot. Simmer for 20-25 minutes or until potatoes are soft when tested with a fork. Drain potatoes and pour into a large mixing bowl. Immediately add butter, salt and pepper. Beat with an electric mixer until smooth. (We always used the mixer - if you prefer "chunkier" style potatoes, you can substitute a potato masher.) While mixing potatoes, pour cream or half & half into the pan in which you cooked the potatoes. Heat to simmering. Pour a bit at a time over the potatoes, beating well after each addition, until the mashed potatoes are the preferred consistency. Check for seasonings; spoon into serving dish. Serve immediately. If you are adding sour cream, cream cheese and chives, beat these into the potatoes before adding the heated milk. Source: Patricia Todd Elliott Posted to Bakery-Shoppe Digest V1 #207 by "Peggy L. Makolondra" <pmakolon@mail.wiscnet.net> on Aug 29, 1997
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