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RECIPES:
SIDE
DISHES - RICE and POTATO
Perfect Mashed Potatoes
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Perfect
Mashed Potatoes |
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Perfect mashed
potatoes every time...
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2
lbs |
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Idaho potatoes, peeled and cut into 1
inch pieces |
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3
Tbs |
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kosher salt |
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1
cup |
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milk |
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4
Tbs |
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cold
unsalted butter, cut into small pieces |
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½
tsp |
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fresh ground black pepper |
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1 |
Cook the
potatoes: Heat oven to 250° F. Place the
potatoes in a pot and fill with enough water to
cover. Add the salt and bring to a boil over
high heat. Reduce the heat to medium and simmer
until potatoes are tender- 12-15 minutes. Drain
the potatoes, transfer to a baking pan, and
place in the oven until thoroughly dried out -
7-8 minutes. (Shake the pan occasionally to
ensure all excess water evaporates). |
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2 |
Puree the
potatoes: Heat the milk in a small saucepan
until it simmers. Mash the potatoes until
smooth, taking care not to overwork them.
Alternately add the butter and milk in thirds-
gently folding with a rubber spatula. Stir in
the pepper. |
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Servings: 6 |
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Cooking Tips |
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*To keep mashed
potatoes warm until the meal is served, place them in a
heat-proof bowl and cover with foil. Set that bowl in a
pot of barely simmering water that reaches halfway up
the side of the bowl. |
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Recipe Source |
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Country Living |
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RATE this Recipe
Ratings:
***Hey,
This One's a Keeper!- would
make it again. "These were easy to make. I had never
dried out boiled potatoes before, but this method worked great.
Delicious!"
-San Diego, CA
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