When I tell you these are the best mashed potatoes in the world…..I mean it. Our dad has mastered the art of mashed potato making. If you aren’t intrigued yet, then allow me to make that happen now. 3 words: cream, butter, and salt. Oh, and did I mention we are from the potato capital of the world? Basically we know how to mash a potato ;).
This recipe is mashed potatoes for a crowd. Feel free to make a smaller batch! Although you might regret it!Recipe:
15 medium russet potatoes, cubed (from Idaho of course)
1/2 Cup butter (Not even kidding here)
Cream or half & half
Salt & pepper to taste
Instructions: Cube potatoes into small pieces. Put in a pot of cold water. Cook for 15-20 minutes on medium heat until potatoes are soft. Drain water. Using an electric mixer (like this), mash potatoes until smooth. Start adding cream or half & half in small amounts until desired consistency is reached. At this point, potatoes will be smooth, not lumpy. Add butter, salt, and pepper. Enjoy!!
Step by step instructions:
Clearly we get our hairy knuckles from our dad. He needs a good wax!
Cube potatoes into small pieces.
Put in a pot of cold water. Cook for 15-20 minutes until potatoes are soft. Drain water and mash with an electric mixer. Add cream or half & half, butter, salt, and pepper. Enjoy!!
Garnish with chives if you wish!
Print recipe here:
| mashedpotatoesforacrowd.pdf |
Don’t forget to Pin it!!!
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