1/4 c (1/2 stick) butter or margarine, at room temperature
1/4 tsp salt, if desired
1/2 c milk
1/2 tsp salt
dash of pepper
Instructions
Wash and peel the potatoes, and cut into large pieces. Add 1 inch of water (and the 1/4 tsp of salt if desired) to the saucepan. Cover and heat to boiling over high heat. Add potato pieces. Cover and heat to boiling again. Once water is boiling, reduce heat just enough so water boils gently. Cook covered 20-25 minutes or until tender when pierced with a fork. Drain potatoes in a strainer.
Return potatoes to the saucepan, and cook over low heat about 1 minute to dry them. While cooking, shake the pan often to keep the potatoes from burning.
Place the potatoes in a medium bowl to be mashed. Mash them with a potato masher until no lumps remain. Add the milk in small amounts, beating after each addition.
Add the margarine, 1/2 tsp salt and the pepper. Beat vigorously until potatoes are light and fluffy.
Originally Submitted
9/15/2010
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