Yield: 1 Servings
|Potatoes; peeled and cut into large chunks|
|Cream or Half & Half|
|Salt & Pepper|
|(Sour Cream; 3-oz. cream cheese & Chives have also been known to find their way into the mix)|
These were never measured ingredients, so I will only list what goes into the mashed potatoes and you can add to your taste.
Peel and cut the potatoes in large chunks. Cover with cold water; heat to boiling over medium heat, turn heat to low and cover pot. Simmer for 20-25 minutes or until potatoes are soft when tested with a fork.
Drain potatoes and pour into a large mixing bowl. Immediately add butter, salt and pepper. Beat with an electric mixer until smooth. (We always used the mixer - if you prefer "chunkier" style potatoes, you can substitute a potato masher.)
While mixing potatoes, pour cream or half & half into the pan in which you cooked the potatoes. Heat to simmering. Pour a bit at a time over the potatoes, beating well after each addition, until the mashed potatoes are the preferred consistency.
Check for seasonings; spoon into serving dish. Serve immediately.
If you are adding sour cream, cream cheese and chives, beat these into the potatoes before adding the heated milk.
Source: Patricia Todd Elliott Posted to Bakery-Shoppe Digest V1 #207 by "Peggy L. Makolondra" <pmakolon@...> on Aug 29, 1997