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"It's difficult to think anything but pleasant thoughts while eating a homegrown tomato."--Lewis Grizzard

MASHED POTATOES FROM AMERICA'S TEST KITCHEN Recipe

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This recipe for MASHED POTATOES FROM AMERICA'S TEST KITCHEN is from Recipes from your family and friends, 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:  
2 lbs. Russett Idaho potatoes
salt
1 c. half & half or whole milk
4 tbsp. butter
fresh ground pepper
Directions:
Directions:
Place whole (unpeeled) potatoes in a large pot with cold salted water to cover. Bring to a boil over high heat, then simmer covered until potatoes are just tender (about 20 minutes). Drain. Peel potatoes & put them through a food mill or ricer then into a warm, dry sauce pan. Heat milk and butter in a small sauce pan until warm and butter is melted. Pour milk/butter mixture into potatoe mixture and mix well. Generously season with lots of pepper and serve.
Personal Notes:
Personal Notes:
To my dear sister-in-law who can not make mashed potatoes - whose family has suffered many-o-years eating gluey, gummy potatoes and now poor Randal must endure a bleak future of the same....well, hopefully not!!! As soon as I found out about the cookbook, I spent 2 nights searching the web trying to find a "foolproof" recipe to cure your mashed potatoe blues so that Randal could have mashed potatoes at home and not just at restaurants. I think this is the winner!!!

Jodi, you've been a good sport putting up a lot of razzing from Jeff, who still jokes everytime we go to your house for dinner...."We should pick up a tub of Country Crock Mashed Potatoes just in case". I think you can handle it now!
Good luck,
Love
Stephanie

 

 

 

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