• Best Mashed Potatoes in the Whole Wide World

    *1 large potato for each person and 1 for the pot (Yukon Gold or Idaho Russet)
    *1 carrot for every 3 persons, peeled and sliced very thinly. You want them to mash up into the potatoes after they’re cooked)

    Peel your potatoes, cut them in halves or fourths, and put them with the carrots in a large casserole pot filled with cold water, turn on high and bring to a boil, boil for 20 minutes, or until a fork pokes easily into the potatoes. Drain, put back in the big pot you boiled them in.

    *1 Tablespoon milk (or half and half if you want it really rich) and
    *1 Tablespoon butter for each person.
    DON’T USE MARGARINE!
    (16T to a Cup)

    Pour the milk in a small saucepan. Cut the butter into little pieces and drop it into the milk. Heat the milk until hot, just forming bubbles around the edges. Do not boil.

    Slowly add the melted butter and hot milk to the potatoes, mashing as you go. (Do you have a potato masher?) You decide how much milk you need. Season with
    *½ teaspoon ground sage (more or less to your taste) and
    *Salt (to taste)

    Serve it soon after you make it. If you make it early, leave it covered in the big pot you mashed it in. Transfer it to a bowl to serve it with a big pat of butter in the middle.

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