Thursday, January 9, 2014

Creamy Mashed Potatoes (My Family's Way)

My parents didn't like bland, dry or tasteless mashed potatoes...  and neither do I!  lol.   We always added what we needed to make them rich and creamy, so they were tasty to eat, even with nothing on them.   And of course, if you make extra, you can save them and make potato pancakes in the morning :) 

6 large potatoes, peeled and cut in 1-inch cubes
4 tablespoons butter or margarine
¼ cup sour cream
¼ cup of milk OR heavy cream (or enough to make them as creamy as you like)
Salt and pepper to taste

The above recipe is perfect for those who just like good-old “mashed potatoes”.  But here are some great additions for a more festive look and gourmet taste.  Some or all can be added:
¼ cup French’s crunchy fried onions, crumbled
¼ cup finely chopped green onion
¼ cup crumbled bacon
1 cup shredded cheddar cheese

1.       Wash potatoes before and after peeling.   Fill a large cooking pot halfway with cold water.  Place potatoes in the cold water as you work.   
2.       Cut the potatoes in half, length wise.  Place halves flat side down and cut them in half lengthwise again.   Now cut in the other direction, turning them into 1-inch thick pieces.  After cutting, place potato pieces back in the cold water.   You can rinse the potatoes again after this if you wish (using a strainer).
3.       Make sure the pot has enough cold water to covers the potatoes by about 1 inch.  Place pot on the stove, turn heat to high, and bring the water to a boil.     
4.       Reduce heat to medium-high, and continue boiling potatoes for about 15-20 minutes, or until one of the pieces is easily mashed with a fork.  
5.       Remove from heat and drain the potatoes in a strainer.  Leave them in the strainer for at least one minute, to drain all the water.  You don’t want runny potatoes.  Place potatoes back in the pot.  
6.       Add the butter (or margarine) and sour cream to the potatoes.  Using an electric mixer or a hand-held masher, thoroughly mash the butter and sour cream into the potatoes.  Now continue mashing or beating, while you very slowly add the milk, little bit at a time (adding more if necessary) until the potatoes reach the creamy consistency you like.   
7.       Add salt and pepper to taste, mashing or beating to mix it in.   At this point, you can also add some of the “extra flavor” ingredients, if you wish.  Serve hot as a side dish, and/or with gravy over the top. 

No comments:

Post a Comment