My Mashed Taters

Chef shapeweaver ©'s Note:

This is the way that I’ve always made my potatoes and I needed a calorie count. Posted on November 2, 2005.

• Total Time: 35 mins
• Prep Time: 15 mins
• Cook Time: 20 mins

Ingredients:

Servings: 6

• 5 medium white potatoes , peeled, diced and washed
• 1 -1 ½ cup water
• ¼ cup 2% low-fat milk
• 4 tablespoons margarine
• ½ teaspoon ground black pepper (to taste)
• ½ teaspoon regular table salt (to taste)

Directions:

1. In a medium sized saucepan add potatoes and enough water to cover potatoes.
2. Bring to a boil over medium heat; boil for about 20 minutes.
3. Drain and return to saucepan.
4. With electric mixer, mix until "mealy looking" (slightly dry looking).
5. Add 1/4 cup milk and mix until creamy. At this point add extra milk for a creamier texture.
6. Add margarine, salt and pepper; mix well.

Reviews

[1baytown]

I also make my mashed potatoes like this with the exception of using the electric mixer. I loved how creamy they came out.Thanks i will use mixer from now on.

[Roxanne J.R.]

Yum yum! I have never whipped my potatoes before. I used light cream and heated it with the butter before adding it in. It was so light and fluffy and creamy, needed more butter for my taste, so I added in an extra dab. I served it with Trinidad stewed chicken which had it's own gravy and peas in the mix. Delish! I like this hand-mixer method for mashed taters. Thanks for sharing.

[Seasoned Cook]

This is a winning recipe! I went exactly right by the recipe although I used real butter instead of margarine. Very delicious!