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Mashed Potatoes Recipe

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This recipe for Mashed Potatoes, by , is from Chef Anna's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Saturday, October 22, 2005

Category:
Category:

Ingredients:  
Ingredients:  
4 lbs. potatoes
1 cup half-and-half (or milk)
2/3 stick butter
1/2 tsp. salt
1/4 tsp. black pepper

Directions:
Directions:
Boil the potatoes with the skins on. They're done when you can jab them with a two-tined kitchen fork and not be able to lift them straight out of the water without their falling off. Peel the potatoes as soon as they're barely cool enough to do so. (I usually do this under a little running water.) Put the potatoes in a large non-metallic bowl. (The metal promotes cooling, and you want them to stay hot.) Cut in the butter, in pats. Add the salt. Using a large, heavy wire whisk or anything similar, mash the potatoes into pieces about the size of your little finger. Heat the half-and-half in the microwave or on the stove until steaming. Add it to the potatoes and continue mashing. They will seem very wet at first, but as you continue to mash they'll become creamy. Add salt and black pepper to taste and mix well. Ignore the small lumps which will inevitably be in there. They lend authenticity. These will obviously not come from a box!

Number Of Servings:
Number Of Servings:
Serves four to eight.
Personal Notes:
Personal Notes:
Add roasted garlic or shallots, chopped fresh basil or rosemary.when whipping the potatoes if desired. Garnish with any of the following: parsley, chopped scallions, crumbled bacon, sun dried tomatoes, grated horseradish, horseradish sauce, pesto, sauteed mushrooms and so on.

 

 

 

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