Tuesday, November 22, 2011

Mashed Potatoes

Last Easter I (GASP) used instant mashed potatoes. I know. That's about the worst thing a food blogger can admit to doing. Cooking a huge meal by yourself is hard. And my fridge wasn't big enough to peel all the potatoes and store the night before.

We went the more classy route this Thanksgiving and made real mashed potatoes. These were delicious. The basic recipe is below and then you just need to season them however you like. We just used salt, pepper, and garlic. If you are making these for Thanksgiving, you can peel and cube the potatoes the night before. Just store in water overnight.

Mashed Potatoes
Source: adapted from Allrecipes

6 medium russet potatoes, peeled and cubed
1 cup warm milk
1/2 cup butter or margarine
salt and pepper and garlic salt to taste

Place potatoes in a saucepan and cover with water. Cove and bring to a boil; cook for 25-25 minutes or until very tender. Drain well. Add milk, butter, salt, pepper, and garlic salt to taste. Mash until light and fluffy.

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