Mashed potatoes go great with these dishes: Smothered Steak {slow-cooker} (EF), Teriyaki Chicken (EF, DF, GF) and Herb Turkey Breast {slow-cooker} (EF, DF, GF).
Mashed Potatoes
3 pounds red potatoes
2 quarts cool water
1 stick margarine*
¾ c milk or non-dairy substitute*
1 t salt
1 t freshly ground black pepper
Peel most of the skin from the potatoes, leaving some. I like
the way having a little peel tastes but it also let’s everyone know the mashed
potatoes are made from real, fresh potatoes!
Cut up the potatoes into about 1 inch cubes, place in a large pot or
small stock pot. Cover potatoes will
cool or room temperature water. Bring
potatoes to a boil. Boil for about 25
minutes or until potatoes pierce easily with a fork. Remove pot from heat and drain potatoes. Return drained potatoes to pot but off of the
heat. Add margarine, milk, salt and
pepper to the potatoes. Mash with a
potato masher or an electric hand mixer until smooth. Serve mashed potatoes warm.
Serves 9-12
* I vary on these two
ingredients. For special occasions,
especially if we are entertaining guests, I use cream and real butter. Mmmm.
Those aren’t the healthiest options.
So, I don’t use them every time I make mashed potatoes. Sometimes, I even use skim milk. Note:
You may have to adjust the liquid, depending on what you are using. If you are using cream, you may need a little
more to get the desired consistency. If
you are using skim milk, you may need a little less. For my dairy-free friends, you can also use chicken
or vegetable broth in place of the milk or a non-dairy substitute of your
choice. But I would stay away from the
sweeter non-dairy milks for this recipe.
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