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 :)
Ingredients:
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
Directions:
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.
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