MASHED POTATO
How to make those mashed potatoes
that are whipped smooth, buttery, rich
and creamy. It begins with using the
right potato. We Make Mashed Potatoes
Taste Better.
Ingredients
2 pounds of red potatoes, with or
without skins on
½ cup of regular whole milk
6 tablespoons of butter
½ teaspoon celery salt
Pinch white pepper
1/8 teaspoon garlic powder
Method
Cut up potatoes, place them in a large enough pan, cover them completely with water. Cover pot but leave an edge cracked for some steam to escape, boil on medium to medium high ONLY until they are soft enough to break apart with a fork. Drain all water off the cooked potatoes and transfer potatoes to a glass or clay bowl.
Working quickly while potatoes are still steamy hot, push down and break up boiled potatoes with a wooden spoon or the blades of a hand held mixer before turning on the electric power. Now add the butter scattered in pieces, sprinkle on the salt, white pepper and garlic. Add ½ of the milk and power up the hand mixer to medium high speed, slowly add the rest of milk as you mix until it is smooth or creamy enough for you. Keep adding extra milk in small amounts if needed.
Serve immediately or keep the bowl warm in an oven set at 180-F
Optional
For delicious cheesy mashed potatoes, add 3/4 cup shredded Colby or Longhorn Cheddar Cheese during the mashing.
Makes 4-5 servings
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MainRecipe.com | Creamy Mashed Potatoes
