I LOVE mashed potatoes. This book swears this is the Perfect Mashed Potato recipe. You be the judge!
Makes 3 to 4 Servings
Ingredients:
8 medium yellow or white potatoes, peeled and quartered
1 1/2 teaspoons salt
1 cup half-and-half (or milk)
2 tablespoons butter (or more to taste)
1/4 teaspoon freshly ground black pepper
Directions:
Put the potatoes in a large heavy pan and add cold water to cover (don’t ever put hot water on your raw potatoes; it makes them gluey). Add 1 teaspoon of the salt and bring to a boil over medium heat. Boil for 15 to 20 minutes, or until the potatoes can be pierced easily with a knife. Drain the potatoes and mash them with a hand masher or ricer. Put a lid on the pot to keep them warm.
In a small saucepan, bring the half-and-half to a boil over medium-high heat, stir in the 2 tablespoons butter, and turn off the heat. Add the hot half-and-half to the potatoes, a little at a time, whipping vigorously with a fork until the potatoes are fluffy. Season with the remaining 1/2 teaspoon of salt and the pepper. If desired, plop another few tablespoons of butter on top of the potatoes, either in the pan or the serving bowl, to melt down the sides.
This is from the book: Bake It Like a Man.
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