"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Mashed Potatoes:, by Lisa Smith, is from Our Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
• 15 Potatoes quartered • ¼ stick of butter or margarine • ½- ¾ cup milk or cream • 1 tablespoon salt • 2 tsp ground black pepper • 2 tsp minced garlic
Peel potatoes and rinse well. Boil potatoes until you can easily stick a fork into the potatoes. Drain water right away once potatoes are cooked. *The trick to making great potatoes is in the timing. Have all you ingredients ready before draining the potatoes. Have your mixer set up and your masher ready to go. As soon as you drain your potatoes throw them back into the pan with the butter and start mashing with a handheld masher. Once they are mashed, quickly add the milk, salt, pepper and garlic and start mixing on medium speed for 2 minutes. Adjust the seasoning to your taste and you might find you need a little more milk or cream to get the right consistency. Start with less milk and add if needed because you can always add as you go but you will end up with soupy potatoes if you use too much. On holiday and special occasions I use cream instead of milk and add ¼ cup of sour cream. I sometimes add 2 tsp of onion seasoning if I have some.
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