Mashed Potatoes & variations Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 5 large baking potatoes (Russets or Idahos), peeled ½ to ¾ cup whole milk (start with ½ and test for consistency) ½ stick butter Salt and pepper, to taste
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Directions: |
Directions:Cut potatoes into quarters (Tip: Cut no smaller than quartered -- too small and they lose flavor). Place them in a large pot and completely cover with water. Boil until potatoes are tender (about 15 minutes). They are done if they break when you test them with a fork. Drain the potatoes. Add milk and butter and mash with an electric beater (for fluffiest results). Cover the bowl with foil and keep warm until ready to serve. Add salt and pepper to taste.
Variations: Cream Cheese: Follow the above recipe, changing only the amount of milk, and adding cream cheese (use ½ cup milk and 1⅓ cup package of cream cheese).
Creamy Whip: Instead of using ½ to ¾ cup milk, substitute cream for a rich flavor and dense (but still fluffy) texture. Add salt and pepper to taste.
Low-fat: Use ½ to ¾ cup skim milk and ½ cup garlic-flavored olive oil instead of butter. Add salt and pepper to taste.
Roasted Garlic: Add 1½ tsp of gourmet-jarred minced garlic. Or roast your own garlic by wrapping 4 to 5 cloves in foil and baking for 20 minutes in 400ºF oven.
Regular plus Sweet Potatoes: Combine regular white and sweet potatoes by using 2½ regular potatoes and 2½ sweet potatoes in the above recipe. Add ½ tsp. of minced ginger for an extra kick. |
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Number Of
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Number Of
Servings:6 servings |
Preparation
Time: |
Preparation
Time:20 minutes |
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