Mike, This is how I make mashed potatoes.
Peel and dice into fairly large chunks 8 to 12 Russet or Youkon Gold
potatoes. Cover with cold water in a saucepan and add a Tablespoon
of Kosher or sea salt. Bring to boiling, and reduce heat to keep
boiling but at a slower rate. Set time for 15 minutes. After 15
minutes, taste one of the potato chunks to make sure it's done.
Drain the potatoes. Then put back on the same, turned-off burner and
move the pot around until steam stops coming up. This dries out the
potatoes and makes the resulting mashed potatoes have a better texture.
Now, add a half a stick of butter to the pot, cover it and set aside
for 5 minutes or so, till the butter melts.
Now, using a portable electric mixer, whip potatoes at highest speed
until they are smooth. This will take no more than 2 and a half to 3
minutes. You can also perform this task with a hand-held potato masher.
Meanwhile, heat about 2/3 of a cup of whole milk in the
microwave. Using the mixer at a lower speed, gradually add the milk
to the mashed potatoes until of the consistency you want. Grind in
some black pepper, and serve!
Enjoy!
Penny
At 02:20 PM 10/5/2010, you wrote:
I would really appreciate a good mashed potato recipe. Thanks, Mike
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