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Another method of drying the potatoes
before mashing is to; drain the potatoes, place a double thickness of paper
towel on top and cover with the pan lid. Let set for 10 minutes. The paper towel
will absorb the moisture from the steam and dry the potatoes.
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Perfect Mashed Potatoes
2 2/3 lbs. (8 medium) potatoes, peeled, cut into 1-inch pieces
2 t. salt, divided
1/4 C. butter, softened
1/2 to 1 C. hot milk or cream
In large saucepan, combine 5 cups water, potatoes and 1 1/2 teaspoons of the
salt; bring to a boil. Reduce heat to medium; cover and cook 12 to 15 minutes or
until potatoes are tender when pierced with a fork.
Drain potatoes thoroughly in colander. Return to saucepan; heat over medium-low
heat 2 to 3 minutes to dry potatoes, stirring occasionally.
In saucepan, mash potatoes with potato masher or beat with electric hand mixer.
Stir in butter, remaining 1/2 teaspoon salt and 1/2 cup of the hot milk. Add
additional milk, a little at a time, if necessary, for desired consistency; beat
until light and fluffy. Season to taste with additional salt, if desired. Serve
immediately.
Serves 8.
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