Traditional Mashed Potatoes
This is a great basic recipe for good 'ol mashed potatoes. I used to make mine with a mixer or the Kitchen Aid, but they come out SO much better this way and we all enjoy the little bit of chunky potato texture when doing them this way.
Traditional Mashed Potatoes (AllRecipes)
|I started with about 8 smallish red potatoes, and only peeled off about|
half of the skins since we like a little bit in our mashed potatoes!
|I placed the peeled and diced potatoes in a pot of salted water|
on the stove and set to boil for about 20-25 minutes until very tender.
|After about 25 minutes on a low boil, tender and ready to smash!|
|I drained the potatoes and while they were in the strainer I added the|
milk, butter and seasonings to the warm pan.
|The potatoes were added back in and mashed with a hand masher|
until well combined.
|All fluffy and ready to enjoy!|
|Perfect accompaniment to meatloaf!|
6 medium russet potatoes, peeled and cubed
1/2 cup warm milk
1/4 cup butter or margarine
3/4 teaspoon salt
Place potatoes in a saucepan and cover with water.
Cover and bring to a boil; cook for 20-25 minutes or until very tender.
Add milk, butter, salt and pepper; mash until light and fluffy.
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