Posted in Laura Basone Bartolomeo Recipe, Vegetables

Mashed Potatoes

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Yeah, I know.  It’s just mashed potatoes.  But I’ve messed them up a time or two.  I no longer have starchy mashed potatoes, so I’ve learned a few things!

Fill a pan that will fit the number of potatoes you need, about half way up with water.  Peel and wash your Idaho potatoes and cut into 1/2 inch to 3/4 inch cubes and put them into water.  This will keep them from darkening.

Cook on medium heat until you can easily insert a knife into them.  Don’t overcook them.

I sometimes will start the potatoes a few hours before we are going to eat, and cook them half way and then let them sit in the water.  When I’m ready to proceed, I turn the heat back on and finish their cooking.      

IMG_5144 When the potatoes are tender, drain the water and add salt, milk, and butter.

Some people add cream.  Some don’t add ANY milk/cream, but just butter.

For my 6 medium potatoes,  I added about 3 tablespoons of butter, 3/4 teaspoon salt, and about 1/2 cup of milk.  Then I took a potato masher and mashed until it was a smooth consistency.  If you need to add more milk to make them smoother/creamier, do it a little bit at a time.  You can always add more, you can’t take away.

 

 

Another trick is to make the potatoes a couple of hours ahead, keep covered, then microwave when you are ready to serve.

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