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Potatoes, Basic Mashed Recipe

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This recipe for Potatoes, Basic Mashed is from This Is How I Remember It !, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
5 pounds Idaho Russet potatoes
1 can evaporated milk
1 stick butter (or light Parkay)
2 teaspoons salt
fine grind black pepper to taste
Directions:
Directions:
1. There is no benefit in chopping, dicing or mincing the potatoes before cooking. Just peel them and chunk them up.
2. Place potatoes in a large pot of cold salted water. This is your best opportunity to get the salt into the potatoes. Bring to a boil, and cook until tender, about 15-20 minutes. Cooking time is the most critical part of making mashed potatoes. Over cooked potatoes fall apart and under cooked.....Well, who wants Al dente mashed potatoes. Drain potatoes well and return to hot pot and mash with hand potato masher..
3. Continuing to work in pot, add 1 stick butter, and can milk. Mix these ingredients together then add sour cream slowly mixing as you go. Don't let it get too wet. Add black pepper and mix. Taste and adjust salt and pepper.
4. Transfer to a large covered casserole dish and put in warm oven till ready to serve
Number Of Servings:
Number Of Servings:
10-12
Preparation Time:
Preparation Time:
45 minutes

 

 

 

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