Monday, December 27, 2010

Perfect Mashed Potatoes

Perfect mashed potates everytime, plus if you have a lot of things going in the kitchen, you can make them in advance and keep them warm in the oven at 250 degrees F covered with foil until you are ready to eat by Lacey Johnston.
Serves 2 - 4
  • 2 Russet Potatoes, peeled and cut into 2" chunks
  • 1 Yukon Gold Potato, peeled and cut into 2" chunks
  • 1/4 cup Milk
  • 4 tbsp Sour Cream (optional)
  • 2 tbsp Fresh Chives (optional)
  • 4 tbsp Butter
  • Salt & Pepper
  1. Add potatoes to a large pot, fill with cold water just till covered.
  2. Turn heat to high and bring to a bubble. 
  3. As soon as it starts to bubble, reduce heat to medium-low (a barely bubbly simmer) and cook 15 minutes.
  4. Check potatoes with toothpick to ensure they are done, drain, return to pot.
  5. Using a hand potato masher, mash just till there are no longer any big chunks.
  6. Add butter, milk, sour cream, chives, salt and pepper to taste. Add more milk if needed to reach desired consistency. Mix with an electric mixer on low speed till smooth.

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