Dad's Creamiest Mashed Potatoes
I lost my beloved father way too soon, but his spirit lingers on in so many ways, from my son's curly hair to his yummy mashed potatoes. Somehow his always tastest better than anybody else's, but this is his recipe....and yes, it is sinfully fattening but worth it! :P
Dad's Creamiest Mashed Potatoes
I lost my beloved father way too soon, but his spirit lingers on in so many ways, from my son's curly hair to his yummy mashed potatoes. Somehow his always tastest better than anybody else's, but this is his recipe....and yes, it is sinfully fattening but worth it! :P
Open in Cookpad AppSteps
- 1
Boil salted water to rolling boil, add quartered potatoes
- 2
Boil potatoes until fork tender, about 20-30 minutes. Drain.
- 3
Place 1 stick butter in large bowl, pour hot drained potatoes on top. mix well.
- 4
Add next stick of butter on top of hot potatoes & mash with metal masher until good & squishy
- 5
Add a splash of cream and mix with electric beater until lumps are gone & it has a silky, creamy consistency. keep adding small amounts of the cream until desired consistency is reached, but if it seems too thick switch to milk
- 6
Do not beat longer than necessary or you risk getting stiff potatoes
- 7
Add salt to taste and if you are a bunch of piggies like my family, more butter!
- 8
It is imperative you use the yukon gold potatoes...they are more expensive but render a far creamier, tastier result than other kinds
Cooksnaps
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