Not Healthy But So Good Mashed Potatoes Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 5 lbs. potatoes (I use Russet because they are easier to peel)
1/2 - 1 stick butter
2 - 3 c. whole milk
Salt to taste
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Directions: |
Directions:Peel potatoes and cut into thin slices (think of the thickness of those boxed mixes for Au Gratin potatoes). Doing this helps them cook evenly and more quickly. Boil in a large pot, with enough water to clearly submerge the potatoes. Bring to a rolling boil and let cook for approximately 20 minutes. You want the potatoes cooked but not falling apart. Drain off all of your excess water, if you do not, your finished product will be runny. I like to get a good creamy consistency, so I use an electric hand mixer to "mash" the potatoes. You want to do this while they are still hot, this helps the butter melt and mix in. I start adding the butter, while mixing (yes this means you may need to turn off the mixer) by cutting what I want off of the stick. You can add as much or as little as you want. Once the butter is mixed in -- add as much milk to cut the potatoes to the thickness you desire. Salt at the end. |
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Number Of
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Number Of
Servings:15 - 20 |
Preparation
Time: |
Preparation
Time:45 minutes |
Personal
Notes: |
Personal
Notes: This is another recipe that comes from my Granny Rhyne. And the wonderful things about it is, the amounts used here are suggestions. Granny Rhyne was a believer that 'butter was better' so you were lucky if you stayed under 100 calories a spoonful. But, oh they are so good. If you really hate yourself, but love good food, substitute 1 c. half and half for 1 c. whole milk. Of course the great thing about this recipe is that you can play around with it. You could (parish the thought) use skim milk, or margarine, and you could leave the salt out. But play around with it. The only real trick is making sure you get as much water out after boiling as possible. And another hint, keep whipping the potatoes for a while, the more air you can get in there the better.
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