MASHED POTATOES

                                              

Here is my method for making mashed potatoes.  The amounts given in the recipe below will be approximate because the sizes of potatoes vary in the bags you buy in the grocery store.  Also you will need to increase the amounts when you are cooking for a crowd.  I recently made a vat of mashed potatoes to serve at a party I gave.  I served the potatoes in plastic martini glasses and the guests chose various toppings (such as sour cream, bacon pieces, cheese, broccoli, etc). There is much discussion of what variety of potatoes to use to make the perfect mashed potatoes.  Some think Russet is the best while others only use Yukon Gold.  The key word is “perfect”.  What is perfect to one person may be downright wrong to another.  So just experiment to find out what your definition of perfect is. Personally I like to mix it up and use russet potatoes sometimes and other times I use new red potatoes and leave the skins on.  It’s really just up to your mashed potato mood!   How  you choose to finish  your mashed potatoes is dependent on your individual taste as well.   Some people like their mashed potatoes extra creamy, while others like them lumpy.  And remember, a basic potato soup  is just boiled potato pieces that you haven’t  mashed up yet---so enjoy making mashed potatoes and serving them with your favorite entrée.

Ingredients:

4-5 medium sized potatoes, peeled and sliced

Water

Kosher salt to taste

Additions of your choice:  black pepper, milk, sour cream, butter, chopped dill

Instructions:

*Place sliced potatoes into a sauce pan with enough water to cover.

*Bring to a boil and then reduce heat to a simmer.

*Add salt (about 1 t. and then you can add more later after they are mashed if you wish.

*Simmer until potatoes are fork tender  (approximately 20 minutes).

* Drain liquid and put desired additions into potatoes (for basic potatoes, I usually add butter or margarine and enough milk to  loosen them up as I mash them).

Then after they are mashed I often add a bit of sour cream and dill.

*Use a wire whisk or a potato masher for mashed potatoes that are a bit lumpy or use an electric mixer for very creamy and fluffier mashed potatoes.