“Grandma, you make the best mashed potatoes,” emphasizes Tara, almost 11. A favorite of grandson Adam, too. Such an easy and quick dish to prepare. Shame on the makers and buyers of instant potatoes. Yuck!
Note: Always cover potatoes in cold tap water. Hot water causes lumpy potatoes. To prevent potatoes from boiling over, add a small slice of butter.
4 large potatoes
1/2 stick butter
1/2 – 3/4 cup evaporated milk
1 teaspoon salt
1/2 teaspoon pepper
Wash and peel potatoes. Slice thin in a saucepan. Cover with cold tap water and add a small slice of butter (to prevent potatoes from boiling over). Allow to boil; cut down to medium heat. Cook 10-15 minutes or until fork tender. Drain. Add butter. Beat with mixer until blended. Add milk and beat until creamy (the consistency of frozen custard). Scrape sides of pan. Add salt and pepper. Beat until mixed well. Serve hot.
Look for next week’s recipe — sweet potatoes.