Moms Secret Ingredient Mashed Potatoes Food

THE BEST MASHED POTATOES

Steps:

• Peel the potatoes and rinse. Cut the potatoes in half or quarters depending on the size.
• Place potatoes in a large dutch oven or stock pot. Cover potatoes with cold, salted water. The water should cover the potatoes by at least one inch.
• Bring the water to a boil and cook just until the potatoes are fork tender, about 15 minutes. Drain the potatoes and return to the hot pot.
• Allow the potatoes to sit in the pot for about 5 minutes so any additional moisture can evaporate.
• Add softened butter to the potatoes and mash until desired consistency is reached.
• Add in the hot milk and cream a little at a time mashing until your desired consistency is achieved. You don't need to use all of the milk or cream.
• Finally, stir in the sour cream and add salt and pepper to taste.

MOM'S SECRET INGREDIENT MASHED POTATOES

Steps:

• Wash, peel, and cut the potatoes into 1-inch cubes. (You'll want them to be as close in size as possible so they cook evenly.) Place the potatoes into a large pot and just cover with water. Add 2 teaspoons of salt and bring to a boil. Reduce the heat to a low boil, stirring occasionally, and cook for 15 to 20 minutes or until the potatoes are tender when pierced with a fork.
• Drain the potatoes and return them to the pot. Add the butter, mayonnaise, and milk. Use a potato masher to mash the potatoes to your liking. (You can also use a hand mixer to mash the poatotes, just be cautious not to over mix or they may become paste-like.) Mix well. Add more milk if necessary to get them to a smooth consistency. Add salt and pepper to taste. Serve with melted butter on top, if desired.

MOM'S MASHED POTATOES A LA KING

Steps:

• Add the potatoes, celery root and 1 tablespoon salt to a large saucepan and cover with water. Bring to a boil and cook over medium-high heat until fork tender, about 15 minutes. Drain the potatoes and celery root.
• Preheat the oven to 350 degrees F. Grease a 9-by-13-inch baking pan.
• Whip together the cream cheese and softened butter in a large bowl with a hand mixer on medium speed until thoroughly blended, about 2 minutes. Add the hot potatoes and celery root slowly, alternating with the half-and-half. Whip until blended. Sprinkle with salt and stir in the horseradish, garlic powder and white pepper.
• Pour the potato mixture into the prepared baking pan. Pour the melted butter over the potato mixture. Bake until bubbly and slightly brown, about 45 minutes. Garnish with the chives.

MOM'S MASHED POTATOES

Steps:

• Boil the potatoes.
• Drain the potatoes, saving 1/2 cup of the water.
• Add the stick of butter.
• Whip with beaters, adding the canned milk until creamy.
• If you need more liquid, add some potato water.
• Salt and pepper to taste.