Make A Perfect Mashed Potatoes for Thanksgiving

Last Revised on November 20, 2007

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With the Thanksgiving Day getting closer, a lot of us are preparing for Thanksgiving foods; most likely the food will include mashed potatoes. Here is a recipe for mashed potatoes:

What ingredients you need for mashed potatoes:

2 pounds russet, Yukon gold, or long white potatoes, 1 tablespoon salt, plus more to taste, 1 cup milk or cream or half milk half cream, 4 tablespoons unsalted butter, 1/4 teaspoon freshly ground black pepper for taste and 1/4 teaspoon freshly grated nutmeg

How to cook the mashed potatoes:
First, peel and cut potatoes into 1 1/2-inch-thick slices. Place in a medium saucepan. Cover with cold water; add 1 tablespoon salt. bring to a simmer. If using a potato ricer, fill another saucepan with water; place over low heat. Keep potatoes at a low simmer until a knife slips in and out easily. Drain potatoes in a colander. Place milk in a small saucepan over medium-high heat. If using an electric mixer with paddle attachment. Blend in butter, half & half, and any other ingredients you prefer. If using a potato ricer, place a heat-proof bowl or top of a double boiler over a pan of simmering water. Press hot, drained potatoes through ricer into bowl. Stir potatoes with a wooden spoon until smooth, about 1 minute. Using a whisk, incorporate butter. Drizzle in hot milk, whisking continuously. Add pepper, nutmeg, and salt to taste; whisk to combine. Serve immediately. Finally,mix on medium-low speed, until most lumps have disappeared, about 1 minute. Add butter; mix until blended. On low speed, add hot milk in a slow stream, then add pepper, nutmeg, and salt to taste. Mix to combine. You can save the potato water when draining the potatoes if you would like to use it in place of butter or cream when mashing, or if you plan to make a vegetable soup stock or sourdough bread. And that would make a perfect mashed potato.

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