Classic Mashed Potatoes
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Classic Mashed Potatoes
  Potato  
Last updated 6/12/2012 1:16:48 AM. Recipe ID 46859. Report a problem with this recipe.
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      Title: Classic mashed potatoes
 Categories: 
      Yield: 5 Servings
 
      4 lg Potatoes; peeled
           Water
    1/2 c  Milk; or more
      2 tb Butter
           Salt and pepper; to taste
      1 pn Nutmeg; optional
 
  Cover the potatoes with cold water and bring to a boil. Cook for 20
  minutes, or until tender. (Watch the pot! Potatoes have a tendency to
  boil over.) While the spuds are cooking, slowly heat the milk and
  butter. When the potatoes are done, drain them and add half the hot
  milk mixture. Mash the potatoes with a handheld potato masher or an
  electric mixer. Keep adding the hot milk until you reach the proper
  consistency (which, of course, varies from family to family). Season
  with salt, pepper, and nutmeg, if desired. Serves 4 to 6.
  
  VARIATIONS- *Spuds with Jewels: In a frying pan, heat 1 teaspoon of
  vegetable oil and briefly saute 1 diced red pepper (add hot peppers
  such as green jalapeno for fire). Stir in 1/2 teaspoon basil.
  Immediately pour on top of mashed potatoes.
  
  *Green Potatoes: Use an electric mixer to blend 1 to 2 cups chopped
  cooked spinach into one batch of mashed potatoes until they turn
  green.
  
  *Red Coats: Use purple, red, or new potatoes with their skins on.
  
  *The Cheddar Broccoli: Mix 1/22 cup grated Cheddar cheese with 1 cup
  chopped, steamed broccoli florets and fold into the mashed spuds.
  
  *Prague Potatoes: Panfry 4 strips bacon until crisp. Remove from the
  pan and add 1 diced onion, cooking until translucent. Crumble the
  bacon into the onion. Top mashed potatoes with bacon, onion, and
  drippings, using 1 1/2 teaspoons, or less, of fat per serving.
  
  *Golden Broil: Spread prepared mashed potatoes in an oven-to-table
  baking dish. Drizzle 1/2 cup heavy cream over the top and sprinkle
  with Parmesan cheese. Broil until the top turns golden.
  
  *Breakfast for Dinner: Serve mashed potatoes in a large bowl topped
  with 3 to 4 chopped hard-boiled eggs chopped fresh parsley and chives.
  
  *Tatties'n'Neeps: For the Scots' way of using up leftover mashed
  pototoes, mix equal amounts of mashed potatoes and mashed turnips.
  
  *Colcannon: Mix mashed potatoes with l 1/2 cups shredded, cooked,
  drained cabbage or kale. *Bangers and Mash: Try this English recipe -
  serve plain mashed Potatoes with broiled or pan-seared sausages
  ("bangers") on the side.
  
  *Fenced-in Spuds: Surround a mound of mashed potatoes with a fence of
  steamed green beans and carrot sticks. 




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Recipe ID 46859 (Apr 03, 2005)

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