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Mashed Potatoes

Source of Recipe

From "Sweetie Pie's Cookbook" by Robbie Montgomery


Recipe Introduction

"Mashed potatoes is another one of those dishes that everyone has their own way of doing. I put evaporated milk instead of fresh milk in mine—a trick I learned from my mother—which adds a little sweetness to the potatoes but also makes them creamy without becoming watery. My second trick is to use an electric mixer to whip the potatoes up to high fluffy peaks. I like to add just a little sour cream for some tang, but you don't have to add it if that's not to your taste."

List of Ingredients

â—¦  4 large russet potatoes, peeled and cubed
â—¦  1 teaspoon salt
â—¦  4 tablespoons (½ stick) unsalted butter
â—¦  1 cup evaporated milk
â—¦  2 tablespoons sour cream (optional)
â—¦  Ground white or black pepper


Recipe

Put the potatoes in a large saucepan with 4 cups of water and the salt. Bring to a boil over medium-high heat, then lower the heat to medium and simmer until the potatoes are fork-tender, 20 to 25 minutes.

Drain the potatoes and return them to the pan. Add the butter and mash the potatoes using a fork or potato masher.

Place the pan over low heat and slowly add the evaporated milk, mixing it in with a handheld electric mixer on medium-low speed. Add the sour cream and continue to whip until the potatoes are fluffy and light, about 3 minutes. Season with pepper and serve.

Serves 4