My Mashed Taters
photo by Seasoned Cook
- Ready In:
- 5 medium white potatoes, peeled, diced and washed
- 1 - 1 1⁄2 cup water
- 1⁄4 cup 2% low-fat milk
- 4 tablespoons margarine
- 1⁄2 teaspoon ground black pepper (to taste)
- 1⁄2 teaspoon 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.
Questions & Replies
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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.
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.
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