Food recipes
Mashed Potatoes
Mashed Potatoes
Serves 4 to 6
Ingredients:
2 pounds potatoes (about 6 medium)
1/4 cup margarine or butter (1/2 stick)
1/4 teaspoon salt, if desired
1/2 cup milk
1/2 teaspoon salt
Dash pepper
Directions:
1. Wash and peel the potatoes, and cut into large pieces. Remove the margarine from the refrigerator so it can soften while the potatoes cook. Add 1 inch of water (and the 1/4 teaspoon salt if desired) to the saucepan. Cover and heat to boiling over high heat. Add potato pieces. Cover and heat to boiling again. Once water is boiling, reduce heat just enough so water bubbles gently.
2. Cook covered 20 to 25 minutes or until tender when pierced with a fork. The cooking time will vary, depending on the size of the potato pieces and the type of potato used. Drain potatoes in a strainer.
3. Return the drained potatoes to the saucepan, and cook over low heat about 1 to dry them. While cooking, shake the pan often to keep the potatoes from burning, which can happen very easily once the water has been drained off.
4. Place the potatoes in a medium bowl to be mashed. You can mash them in the same saucepan they were cooked in if the saucepan will not be damaged by the potato masher or electric mixer.
5. Mash the potatoes with a potato masher or electric mixer until no lumps remain. Use a handheld potato masher for the fluffiest mashed potatoes. If using an electric mixer, do not mix too long; overmixing releases more potato starch, and the potatoes can become gummy. Add the milk in small amounts, beating after each addition. You may not use all the milk because the amount needed to make potatoes smooth and fluffy depends on the type of potato used. Add the margarine, 1/2 teaspoon salt and the pepper. Beat vigorously until potatoes are light and fluffy.
Serves 4 to 6
Ingredients:
2 pounds potatoes (about 6 medium)
1/4 cup margarine or butter (1/2 stick)
1/4 teaspoon salt, if desired
1/2 cup milk
1/2 teaspoon salt
Dash pepper
Directions:
1. Wash and peel the potatoes, and cut into large pieces. Remove the margarine from the refrigerator so it can soften while the potatoes cook. Add 1 inch of water (and the 1/4 teaspoon salt if desired) to the saucepan. Cover and heat to boiling over high heat. Add potato pieces. Cover and heat to boiling again. Once water is boiling, reduce heat just enough so water bubbles gently.
2. Cook covered 20 to 25 minutes or until tender when pierced with a fork. The cooking time will vary, depending on the size of the potato pieces and the type of potato used. Drain potatoes in a strainer.
3. Return the drained potatoes to the saucepan, and cook over low heat about 1 to dry them. While cooking, shake the pan often to keep the potatoes from burning, which can happen very easily once the water has been drained off.
4. Place the potatoes in a medium bowl to be mashed. You can mash them in the same saucepan they were cooked in if the saucepan will not be damaged by the potato masher or electric mixer.
5. Mash the potatoes with a potato masher or electric mixer until no lumps remain. Use a handheld potato masher for the fluffiest mashed potatoes. If using an electric mixer, do not mix too long; overmixing releases more potato starch, and the potatoes can become gummy. Add the milk in small amounts, beating after each addition. You may not use all the milk because the amount needed to make potatoes smooth and fluffy depends on the type of potato used. Add the margarine, 1/2 teaspoon salt and the pepper. Beat vigorously until potatoes are light and fluffy.
Printed from https://recipe.bluelayer.org/recipe/64826/mashed-potatoes