Best Mashed Potatoes Recipe - Do you call them mashed potatoes or smashed potatoes? It doesn’t matter as long as the mashed potatoes taste great. Probably one of the all time favorite side dishes in American homes is mashed potatoes. Is it any wonder? There are a million different mashed potatoes recipes floating around. They have varying ingredients, and can be served very basic to very gourmet. One of the great things about any mashed potatoes recipe is that it is a “make ahead potatoes” dish. The mashed potatoes sometimes taste better the next day!
I think that garlic mashed potatoes has always been one of my favorites. My mother used to make them at least once a month and I always looked forward to eating them. Of course cheesy potatoes that were mashed came in a close second in my house. In any case the best mashed potatoes were always the ones that mom served the family with the evening meal.
How To Make Mashed Potatoes
2 1/2 pounds of baking potatoes, cut into 1 inch chunks. After they are cut up you should have about 8 cups.
1/4 cup of milk or half and half
1/4 cup of butter
3/4 teaspoon salt (more or less to taste)
1/4 teaspoon ground black pepper
Pinch of nutmeg
1/2 cup cheddar cheese (can use more if you like)
1/2 teaspoon Worcestershire sauce
Place the potatoes in a large pan and bring to a boil over medium heat. Reduce the heat to low, cover, and let simmer for 20 minutes or until the potatoes are tender.
Drain the potatoes
If you want really smooth mashed potatoes you can put them through a ricer at this point.
Transfer the potatoes to a large bowl.
If you have a food processor go to step 6. If you don’t have a food processor skip step 6 and go to step 7.
Put the potatoes, milk, butter, salt, black pepper, nutmeg, cheddar cheese, and Worcestershire sauce in the food processor and get them potatoes smooooth.
Place all the ingredients with the potatoes into a large bowl and with an electric hand held mixer, beat the potatoes until they are light and creamy.
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