What are the holidays without mashed potatoes? I personally think that mashed potatoes are the ultimate comfort food. Done right, you may find yourself tasting just a few too many times as you are mashing them, because they are so delicious. Start with a basic mashed potato recipe, and then make it your own.
This recipe makes five pounds of mashed potatoes, which should be plenty for a family holiday gathering. This recipe also freezes well, so feel free to store half away for a hectic holiday season weekday. I like to freeze leftovers in muffin cups and then once frozen, pop them into freezer bags to make quick individual servings.
Ingredients:
5 pounds Russet or other potatoes
2 1/2 teaspoons salt
2 cups condensed milk (or one can plus enough whole milk to make 2 cups total)
6 tablespoons of butter
Pepper to taste
Directions:
Wash and peel the potatoes. Then cut them into quarters. Place the potatoes in a large pot and add water until the potatoes are just covered by a couple of inches o water.
Bring the pot to a boil and continue to cook until the potatoes are tender to the fork. This should take about 15 minutes.
Drain the potatoes and then return them to the pot. Warm over low heat for a few minutes to allow some of the water in the potatoes to steam and evaporate (this will make for fluffy potatoes). Shake the pot every so often to prevent browning.
Meanwhile melt the butter. Then add the butter, salt, milk and pepper to the potatoes. Use a potato masher or ricer to mash the potatoes, gently mixing in the other ingredients at the same time. Mash enough to remove lumps and gently stir with the masher. Do not use a spoon or over stir, because this will cause the mashed potatoes to turn as gummy as glue.
Serve hot and enjoy!
You can read more blog posts by Mary Ann Romans here!
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