Prep 15 mins
Cook 20 mins
This is the way that I’ve always made my potatoes and I needed a calorie count. Posted on November 2, 2005.
- 5 medium white potatoes, peeled, diced and washed
- 236.59-354.88 ml water
- 59.14 ml 2% low-fat milk
- 59.16 ml margarine
- 2.46 ml ground black pepper (to taste)
- 2.46 ml regular table salt (to taste)
- In a medium sized saucepan add potatoes and enough water to cover potatoes.
- Bring to a boil over medium heat; boil for about 20 minutes.
- Drain and return to saucepan.
- With electric mixer, mix until "mealy looking" (slightly dry looking).
- Add 1/4 cup milk and mix until creamy. At this point add extra milk for a creamier texture.
- Add margarine, salt and pepper; mix well.
This is the way I make my mashed potatoes, too. I do start with cold water to cover the potatoes so they cook evenly, not on just the outside first. when finished cooking, I put the potatoes through the potato ricer to eliminate lumps, then whip them with the old potato masher. I always heat my milk in the microwave for 60 seconds. I think it would be foolish to put cold milk into hot potatoes, if I wanted this side dish to remain warm for serving.
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.
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.