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Mashed Potato Recipe:

Mashed Potato Recipe:

Creamy Mashed Potatoes Recipe:

The idea for these potatoes came from Anna, a gal in our church who invited us for dinner one evening. She served us her whipped mashed potatoes and I couldn’t get enough of them, so of course, I asked her for the details. Thank you, Anna! Turkey Recipes: Ground Turkey Recipes: Ground Turkey Chili Bacon Recipe: This recipe has been made in many different ways as far as what goes in the

Secrets for Making the Best Mashed Potatoes Recipe:

Russet potatoes must be cooked whole (do not chop). I learned this awesome tip from my Mom: russets are starchy potatoes which can fall apart or become water filled when boiled so it takes a few minutes longer to cook them but it’s well worth it!

Ingredients for Mashed Potatoes Recipe:

4 lbs (12 medium) russet potatoes, peeled and cut into chunks Made with only four ingredients (that are probably already in your pantry!), this homemade mashed potatoes recipe is the only one you need. It’s the perfect recipe for weeknight dinners or big parties—it serves 10, but can easily be doubled for an even bigger crowd. You’ll notice that this recipe calls for russet potatoes. That’s because russets are the traditional go-to for mashed potatoes—they are quite starchy, and easily fall apart during the cooking process, which is exactly what you want for easy mashing later. Other potato varieties like red potatoes are sturdier and hold their shape quite well after cooking, which makes them a better options for recipes like oven-roasted potatoes. Want more tips for how to make the perfect batch of mashed potatoes? We have all of the answers to your tater questions here. And once you’ve mastered the basic recipe, try these tasty twists!

Sometimes the simplest recipes are the best! Smash the potatoes to mostly lump-free before adding the butter and milk. One thing I suggest doing differently is to add the butter to the potatoes first, then add heated milk as needed. That way you get all of the butter in the mashed potatoes and can add just the right amount of milk for the correct texture. Read More (Source: www.allrecipes.com)

I have been making mashed potatoes like this for over 50 years...and it's the way MY mother made them. For this recipe to be a success, you have to know a little about potatoes. Notice the recipe called for BAKING potatoes. Red ones will be gummy. Yukon Golds make GOOD mashed potatoes. Start them off in COLD water so everything will reach boiling at the same time. When they are tender, drain them in a colander and let them STEAM. The more steam is gone, the more the potatoes will absorb the milk. (No problem with 'soupy' potatoes here...you even MAY have to add more milk than the recipe calls for. While the potatoes are steaming, heat the butter and milk in the same pot you cooked the potatoes in. (Why wash another pan?) Add the steamed potatoes and mash and season. (I've had my share of 'gummy' and 'soupy' mashed potatoes in my time :) Oh! And if this is for a special occasion...use cream instead of milk. Over the top!!!

Sometimes the simplest recipes are the best! Smash the potatoes to mostly lump-free before adding the butter and milk. One thing I suggest doing differently is to add the butter to the potatoes first, then add heated milk as needed. That way you get all of the butter in the mashed potatoes and can add just the right amount of milk for the correct texture.

There isn't enough butter in these mashed potatoes, you should have a least a stick of butter. I make mashed potatoes all the time and everyone just loves my potatoes.

How to Make Creamy Mashed Potatoes:

  1. Peel potatoes (cut potatoes in half if very large). If you want the potatoes to be the smoothest possible, you can take the time to remove the little knots from the potatoes with a small spoon or the tip of a potatoes peeler. Place potatoes in a large pot (5 Qt+) and add enough cold water to cover potatoes. Bring to a boil and cook partially covered until easily pierced with a knife (boil 20-25 minutes depending on the size of your potatoes; mine took 22 min). (Source: natashaskitchen.com)

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