Food recipes
Tom's Perfect Mashed Potatoes
Tom's Perfect Mashed Potatoes Ingredients: potatoes, raw, skin salt, table milk, fluid, 1% fat, without added vitamin a and vitamin d butter, without salt spices, pepper, black Directions: Cook the potatoes: Heat oven...
Tom's Perfect Mashed Potatoes
Ingredients:
potatoes, raw, skin
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
spices, pepper, black
Directions:
Cook the potatoes: Heat oven to 250 degrees F. Place the potatoes in a pot and fill with enough water to cover.
Add the salt and bring to a boil over high heat.
Reduce the heat to medium and simmer until potatoes are tender -- 12 to 15 minutes.
Drain the potatoes, transfer to a baking pan, and place in the oven until thoroughly dried out -- 7 to 8 minutes.
(Shake the pan occasionally to ensure all excess water evaporates.)
Puree the potatoes: Heat the milk in a small saucepan until it simmers.
Mash the potatoes until smooth, taking care not to overwork them.
Alternately add the butter and milk in thirds -- gently folding with a rubber spatula.
Stir in the pepper.
Ingredients:
potatoes, raw, skin
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
spices, pepper, black
Directions:
Cook the potatoes: Heat oven to 250 degrees F. Place the potatoes in a pot and fill with enough water to cover.
Add the salt and bring to a boil over high heat.
Reduce the heat to medium and simmer until potatoes are tender -- 12 to 15 minutes.
Drain the potatoes, transfer to a baking pan, and place in the oven until thoroughly dried out -- 7 to 8 minutes.
(Shake the pan occasionally to ensure all excess water evaporates.)
Puree the potatoes: Heat the milk in a small saucepan until it simmers.
Mash the potatoes until smooth, taking care not to overwork them.
Alternately add the butter and milk in thirds -- gently folding with a rubber spatula.
Stir in the pepper.