Mashed Potatoes Ol Recipes

Steps:

• Peel, cut up and boil potatoes until tender.
• Drain water and put potatoes in a mixing bowl.
• Add margarine, sour cream and milk.
• Use an electric mixer and mix until desired consistency.
• The KEY here is to add salt and pepper to taste.
• You might add anywhere from a teaspoon to several tablespoons of salt, just depending on how much you like salt.
• Pepper is the same way, although use it more sparingly.
• Just remember to add a little at a time, until you get it where you like it.
• Once that is done, I usually put a couple of pats of margarine on top of the finished potatoes to let it melt.
• Then sprinkle parsley over it.
• This will make the best mashed potatoes I've ever found anywhere.

Steps:

• Put the potatoes in a large pot and cover with cold water. Generously salt the water and bring to a boil over high heat. Then lower the heat to medium and gently simmer until the potatoes are completely tender when pierced with the tip of a knife, about 30 minutes.
• Drain the potatoes well and return them to the pot. Place the pot over low heat and let any residual water steam off, about 2 minutes. Mash the potatoes well with a potato masher. Fold in the butter with a spatula until melted, and then fold in the cream. Season with salt and pepper.

Steps:

• Put 2 pounds whole unpeeled russet or Yukon gold potatoes in a large saucepan and cover with cold water; add 2 tablespoons kosher salt. Bring to a simmer (do not boil) and cook until the potatoes are tender, about 45 minutes.
• Drain the potatoes, then peel and return to the pan; add 1 cup hot milk and 1/2 to 1 stick room-temperature unsalted butter. Mash with a potato masher or fork. Season with salt and pepper.

Steps:

• Bring a pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes; drain.
• In a small saucepan heat butter and milk over low heat until butter is melted. Using a potato masher or electric beater, slowly blend milk mixture into potatoes until smooth and creamy. Season with salt and pepper to taste.

Steps:

• Peel, cut and quarter potatoes.
• Add potatoes to boiling water, seasoned with the 1/4 cup of old bay.
• Boil until tender.
• Drain potatoes.
• Mash potatoes with potatoe masher.
• Add 1/4 tsp old bay, butter, mayo, parmesian cheese and milk (may use more or less milk, depending on how creamy you like your taters).
• Serve Warm and ENJOY!

Steps:

• Peel and cut potatoes into large chunks; place in a pot; cover with cold water; cook over medium heat until tender but still holding their shape.
• While the potatoes are cooking, grate the cheeses, finely slice the spring onion, and chop the ham into small pieces.
• Warm the milk.
• Drain potatoes; return to the stove for a minute or two to dry out the water.
• Mash potatoes; add the butter and warm milk. You should have a smooth thick mixture.
• Add the Cheddar and Parmesan cheeses, spring onion, ham, and salt and pepper to taste; mix well with the potatoes.

Steps:

• Peel and quarter potatoes.
• Cook covered in a small amount of boiling salted water for 25 minutes.
• Drain.
• Beat with an electric mixer on low speed.
• Add margarine.
• Salt and pepper or nutmeg to taste.
• Beat in enough milk to make potatoes light and fluffy.

Steps:

• Put the potatoes into a large pot, add the bay leaf, 2 tablespoons salt, and cover with cold water. Bring to a boil over medium-high heat and cook until the potatoes are tender, about 20 minutes. Drain them well and remove the bay leaf. Meanwhile, heat the cream and butter in a small saucepan. Put the potatoes through a ricer or food mill into a bowl. Add the hot cream and season with salt and pepper. Mix together with a spoon and add the chives.

Steps:

• Boil potatoes in lightly salted water for 15 minutes or until tender.
• Drain and mash well.
• Add butter, nutmeg, egg yolks, light cream, salt and pepper and mix well.
• Fold in egg whites.
• Place potato mixture into a greased casserole pan (large enough hold all the mixture, but be only 2/3 full).
• Bake in preheated 375°F oven for about 20 minutes (until puffed and heated through).
• Serve immediately.