Peel
the potatoes. Cut them into chunks, then cover them with cold water
in a very large pot. Bring to a boil, then simmer until very tender
all the way through. Drain the potatoes, then put them back into the
pot over VERY low heat to evaporate any excess liquid. This will dry
the potatoes.
While
the potatoes are drying, heat whole milk just until hot, but not boiling.
A good rule of thumb is to use about 2/3 cup milk for every 2 to 3 pounds
of potatoes. You can use a mixture of cream and milk, if desired. Add
butter or margarine to the hot, dry potatoes, keeping them over very
low heat. Mash with a hand masher until the butter is melted and the
potatoes are very smooth.
With
an electric mixer, beat the potatoes (with the pot still over low heat)
as you add the hot milk, a little at a time, until the potatoes are
the desired consistency. Scrape sides of the pot with a rubber spatula.
Do not overbeat. Stop beating when they are creamy and fluffy. Add salt
and white pepper to taste. The white pepper is used so that they are
no "unsightly" black specks in the potatoes.
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Notes:
Always
work quickly so that the potatoes do not cool down. Lukewarm potatoes
turn gluey.
Adding
cold milk can turn hot potatoes gluey.
Courtesy
of RecipeGoldmine.com
Garlic
Mashed Potatoes
2
pounds red potatoes
1 pound soft butter
5 ounces Romano cheese
1 tablespoon oregano
Salt to taste
1/4 cup chopped garlic
Wash
potatoes and boil until tender and soft. Place potatoes in mixer with
rest of ingredients and mix on low speed until potatoes are mashed.
Recipe courtesy
of RecipeGoldmine.com
Thanksgiving
Potatoes
4
red potatoes
1/4 c. melted butter
1/2 c. cheddar cheese
4 oz. sour cream
Salt & pepper
1/2 c. chopped onions
Boil
potatoes until soft. Drain, cool, cut into 1 inch cubes. Saute 1/2 cup
chopped onions in butter. Toss with potatoes and other ingredients.
Spoon into greased baking dish. Bake at 350 degrees for 30 minutes or
until bubbling. Can be made the day before.
Recipe
courtesy of NancysKitchen.com
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