- Round red or white potatoes are best for boiling and mashing; Yukon Gold and Yellow Finnish potatoes work well, too. Wash and peel potatoes before cooking.
- Cut potatoes into same-sized pieces for even cooking and easy mashing. Bring water to a boil; reduce heat and simmer in just enough water to cover potatoes for 20 to 30 minutes.
- Drain fork-tender potatoes right away so they don't absorb the cooking water. Return potatoes to the same pan and cook over low heat for about 1 minute to dry them. Shake potatoes gently to keep from burning.
- For the fluffiest mashed potatoes, mash potatoes with a handheld potato masher (ricer). If using an electric mixer, take care not to over mix, as excess potato starch can be released, making potatoes gummy.
- Add milk slowly, beating constantly. Add softened butter, salt and pepper (to taste).
- To dress up mashed potatoes, boil potatoes with six garlic cloves, or stir in horseradish to taste.
Mash potatoes for now or later.
Ingredients
9 medium potatoes (3 pounds)
3/4 cup milk
1/2 cup whipping (heavy) cream or mayo light
1/2 cup butter or margarine
1teaspoon salt
1/8 teaspoon pepper
Method.
Scrub potatoes. Leave skins on, if desired, or peel thinly and remove eyes.
Cut into large pieces. Heat 1 inch water (salted if desired) to boiling in 3-quart saucepan; add potato pieces.
Cover and heat to boiling; reduce heat.
Cook covered 20 to 25 minutes or until tender; drain.
Shake pan gently over low heat to dry potatoes.
Heat milk, whipping cream, butter, salt and pepper in 1-quart saucepan over medium-low heat, stirring occasionally, until butter is melted.
Measure out 1/4 cup of the milk mixture; cover and refrigerate.
Add remaining milk mixture in small amounts to potatoes in medium bowl, mashing with potato masher or electric mixer after each addition.
(Amount of milk needed to make potatoes smooth and fluffy depends on kind of potatoes used.)
Beat vigorously until potatoes are light and fluffy.
Spray 2-quart casserole with cooking spray. Spoon potatoes into casserole.
Bake immediately, or cover and refrigerate up to 24 hours.
Heat oven to 350ºF. Pour reserved milk mixture over potatoes.
Bake uncovered 40 to 45 minutes or until potatoes are hot.
Just before serving, stir potatoes.
Makes 8 servings
**********Recipe No.2**********
Simply Mash Potato.
Ingredients.
12 medium boiling potatoes, peeled and cut into large pieces (4 pounds)
3/4 to 1 cup milk
1/2 package (8-ounce size) cream cheese, cut into cubes and softened
1/2 cup butter or margarine, softened
1/2 teaspoon salt
1/8 teaspoon pepper
Method.
- Heat 1 inch water (salted if desired) to boiling in Dutch oven. Add potatoes. Cover and heat to boiling; reduce heat. Cook 30 to 35 minutes or until tender; drain. Shake pan with potatoes over low heat to dry.
- Mash potatoes in large bowl until no lumps remain. Beat in milk in small amounts, beating after each addition (amount of milk needed to make potatoes smooth and fluffy depends on kind of potatoes used). Add cream cheese, butter, salt and pepper. Beat vigorously until potatoes are light and fluffy.
Makes 12 servings
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