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Creamed Potatoes Recipe

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This recipe for Creamed Potatoes, by , is from Southern Culinary History, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Don & Carol Blalock
Added: Saturday, July 2, 2005

Category:
Category:

Ingredients:  
Ingredients:  
2-2 1/2 pounds potatoes
1 stick margarine
1 cup milk
salt to taste

Directions:
Directions:
Peel and slice potatoes 1/2-inch thick. Put in large saucepan and cover with water. Boil at medium heat for about 20 minutes or until potatoes ae tender enough to stick a fork into. (Careful about over cooking). Drain water off potatoes. Place potatoes in electric mix bowl. Add margarine and salt. Beat with mixer until margarine is melted. Meanwhile, scald the milk in same saucepan potatoes were cooked in. Do not boil milk. Add milk to potatoes. Whip until all lumps are gone. To keep warm for serving, put potatoes back in saucepan and set in pan of water over very low heat.

Preparation Time:
Preparation Time:
10 minutes
Personal Notes:
Personal Notes:
Our family is not known for serving mashed potatoes with no lumps, so when I saw this recipe in The Best of Tennessee Cookbook I thought it was worth a try. It works, most of the time. Who would have thought anyone would need a recipe for mashed pototoes? Me, my daughter....

 

 

 

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