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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Mashed Potatoes Recipe

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This recipe for Mashed Potatoes is from The Yaras Family Cookbook Project, 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:  
4 pounds potatoes russet or Yukon gold
3 cloves garlic (optional) or granulated garlic
⅓ cup butter, melted
1 cup evaporated milk
Salt and pepper to taste
Freshly grated nutmeg
2 dashes Tabasco chipotle pepper sauce
Directions:
Directions:
Peel and quarter potatoes, place in cold salted water in a large pot, covering by 1 inch. Add garlic cloves, if using. Bring to a boil and cook uncovered 15 minutes or until a paring knife slides easily into several potato chunks. Drain well. Drain and return potatoes to pot and cook, shaking the pot, for a few minutes to dry the potatoes.

Add butter to the potatoes and begin mashing by hand. Pour in milk a little at a time while using a potato masher to reach desired consistency. Season with salt, pepper, granulated garlic, if using, nutmeg, and Tabasco. Taste throughout the mashing process and adjust as needed. Serve hot.
Personal Notes:
Personal Notes:
You can use chicken broth in place of the butter and milk for lighter mashed potatoes. Another variation is to use olive oil in place of the butter. Or substitute cauliflower florets for some of the potatoes. Mashed potatoes are one item we do not use a recipe for. We start with lots of potatoes, peeled, and quartered. Cook them and then mash using as much butter, milk, and seasoning to get the taste wanted.

 

 

 

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