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Category: Main Course
Down Home Mashed Taters - TastyPlanner.com
I gotta tell you, this is a secret family recipe, and my mother will get sooo mad if she finds out I posted this online. I want to teach people how to make proper mashed potatoes. Toss out your giant can of instant Idahoans and let’s make something awesome instead.
Do not use anything but dull, brown potatoes!
I cannot stress this enough.
Do not use anything red, gold, or shiny!
You’ll need to yield 6 cups of raw, cubed potatoes, so the number potatoes you need depends on what size they are. I generally peel 7 to 8 potatoes.
You’ll also need:
Plenty of milk
and an electric hand mixer.
Start boiling a large pot of water.
Meanwhile, peel potatoes, then cut into small 1-inch cubes.
When the water is at a rolling boil, add the cubed potatoes, cover, and boil for 20 minutes.
Drain potatoes. Put into mixing bowl.
Mash the potatoes up a little bit with a masher or a spoon for easier blending.
This next part can be completely fine-tuned to your individual taste with a little practice.
1. Add some milk
I get out my gallon jug and add a good splash or two. You’ll want to add a little at a time until you get a nice, smooth consistency. Don’t add too much!
2. Throw in some butter
Don’t add too much. You don’t want your taters to turn yellow!
3. Add salt
I measure the salt by making a little pit in the palm of my hand, and pouring it into that.
4. Add pepper
Just a little bit, to your taste.
Mix all ingredients with the electric mixer until very smooth and NO lumps.
What I do is add the milk, butter, salt and pepper a little bit at a time, then mix, and taste-test. If they lack salt or milk, add more, mix, then taste-test, until perfection is reached.
It takes a little practice but once you get the hang of it, you’ll be impressing the heck out of everyone at the dinner table!