"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Mashed Potatoes Recipe

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This recipe for Mashed Potatoes, by , is from Matt's Cookbook, 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!

Contributor:  
Contributor:  
Matt Reckner

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 pounds (680 g) Yukon Gold potatoes, peeled and cut lengthwise into quarters
1 Chicken Bouillion Cube
3/4 Stick of I Can't Believe It's Not Butter
1 tablespoon milk (or more)
Lawry's Seasoning Salt
Special equipment:
Hand Mixer

Directions:
Directions:
1 Cook the potatoes: Place the peeled and cut potatoes into a medium saucepan. Add cold water to the pan until the potatoes are covered by at least an inch. Add a chicken bouillon cube to the water.

Turn the heat to high and bring the water to a boil. Reduce the heat to low to maintain a simmer, and cover. Cook for 15 to 20 minutes, or until you can easily poke through the potatoes with a fork.

2 Prep the butter: While the potatoes are cooking, melt the butter. You can heat it in a pan on the stove or in the microwave.

3 Drain and mash the potatoes: When the potatoes are done, drain the water and place the steaming hot potatoes into a large bowl. Pour the heated melted butter over the potatoes.

Mash the potatoes with a hand mixer.

Add milk and beat until the mashed potatoes are smooth. Don't over-beat the potatoes or the mashed potatoes will end up gluey.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
35 Minutes

 

 

 

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