March 14, 2012
Go the extra when making mashed potatoes, by whipping them with butter and milk for a soft and creamy mashed potatoes.
8 medium size potatoes
1 tsp. salt
2 tbsp. butter
1/2 cup potato water (from cooking)
1/4 cup milk
Peel potatoes and cut each across in three, then slice them all into strings. Place them in a large size pot; add enough cold water to cover potatoes.
Add salt; bring to a boil and cook on medium heat until they are soft (when fork inserted, potatoes break easily).
Strain off the water into a bowl and reserve. Using a potato masher, mash potatoes into tinny pieces until is a mash that sticks together.
While still hot, add the butter…
…and about half a cup of reserved water from the cooking, thn add the milk.
Whip well, with your masher ( about 8-10 times) until all blended and potatoes are creamy.
Leia’s Culinary Treasures