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3 pounds russet
or Yukon Gold potatoes, peeled, rinsed and cut into 2-inch
chunks
3 tablespoons butter
¼ cup milk or cream
Salt and pepper to taste
Place the potatoes
in a large pot. Cover with cold water. Bring to a boil over
medium-high heat, and cook until tender, about 20 minutes.
Turn off the burner. Drain the potatoes, in a colander,
return to pan. Mash the potatoes using a potato masher,
or an electric mixer. Add butter and the milk or cream,
and continue mashing until smooth. Add salt and pepper.
Note: If using an electric mixer, be careful not to overbeat,
as this will make the potatoes gluey. A food processor will
not work for this, because it will overbeat the potatoes.
Serves 6
Make-Ahead Mashed Potatoes
3 pounds russet
or Yukon Gold potatoes, peeled, rinsed and cut into 2-inch
chunks
3 tablespoons butter
¼ cup milk or cream
3 ounces cream cheese
4 ounces sour cream
Salt and pepper to taste.
Place the potatoes
in a large pot. Cover with cold water. Bring to a boil over
medium-high heat, and cook until tender, about 20 minutes.
Turn off the burner. Drain the potatoes in a colander. Return
to pan. Mash the potatoes using a potato masher or electric
mixer. Add the butter, milk and cream cheese, and continue
mashing until smooth. Stir in the sour cream, salt and pepper.
Turn the potatoes into a 2- quart buttered casserole dish.
Bake, covered, 325° F, for one hour, or until hot. These
can be made up to 2 days ahead. Cover and refrigerate. Let
them come to room temperature before baking. These can also
be heated in a slow-cooker, on low setting. They will stay
fresh-tasting for many hours.
Serves 6
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