Creamy Mashed Potatoes
Ingredients
Method
Suggestions
About this Recipe
Shopping List
About this Recipe
The secret to delicious, creamy mashed potatoes is to cut
out the eyes and dark spots while peeling the potatoes prior to cooking. The milk and butter should be combined and melted together before mixing in with the potatoes. An electric mixer is required for creamiest results.
From the Kitchen of:
Elise Clickner
Ingredients
- 3 large Idaho baking potatoes
- 3 tablespoons butter
- 2/3 - 3/4 cup whole milk
- 1/2 teaspoon salt
- electric mixer
Method [See Ingredients]
- Peel potatoes, removing all eyes and dark spots
- Cut into 1/2" thick slices
- Place in heavy saucepan and cover with cold water
- Add salt to water
- Boil covered until soft (about 20-25 minutes)
- While potatoes are cooking, put the butter in a glass measuring cup
- Add milk to butter and melt in microwave or set on warm stove
- Set aside
- When potatoes are soft, drain thoroughly, do not rinse
- Place potatoes in large mixing bowl
- Mix starting at low speed
- Gradually add milk/butter mixture and slowly increase mixing speed to medium-high setting
- Scrape potatoes from the sides of the bowl with a rubber spatula to ensure even consistency
- Add salt to taste
- Mashed potatoes should be creamy - add a little milk if needed
Serving, Prep Suggestions
Place in oval serving bowl. Add butter if desired or sprinkle with paprika.
Shopping List
for Creamy Mashed Potatoes
Idaho baking potatoes - 3 large
Whole milk - 3/4 cup
Butter - 3 Tbs
Salt
End of Recipe
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