Mashed Potatoes

Good Ole' Mashed Potatoes. Everyone needs to know how to make good ones. It took me 7 years of trying to find this recipe and love what came from it.

Mashed Potatoes

Kosher salt
3 pounds boiling potatoes, such as Yukon gold, peeled
1/2 cup whole milk
1/4 pound (1 stick) unsalted butter
3/4 to 1 cup buttermilk
1/2 teaspoon freshly ground black pepper

In a large pot, bring 4 quarts of water and 2 tablespoons of salt to a boil. Meanwhile, cut the potatoes into 1 1/2-inch cubes and add them to the boiling water. Bring the water to a boil again, lower the heat and simmer uncovered for 10 to 15 minutes, until the potatoes fall apart easily when pierced with a fork.

Meanwhile, heat the milk and butter in a small saucepan, making sure it doesn't boil. Set aside until the potatoes are done.

As soon as the potatoes are tender, drain them in a colander. Place potatoes back in pot and mash with potato masher or process in food mill.

As soon as the potatoes are mashed, stir in the hot milk-and-butter mixture with a whisk or rubber spatula. Add enough buttermilk to make the potatoes creamy. Add 2 teaspoons of salt and the pepper, to taste, and serve hot.

Individual Potato Cups

I personally believe that baked potatoes go with so many different main dishes.

It is a 'go-to' side here at my house.

Typically I just throw the potatoes in the microwave for a couple minutes if I am in a hurry.

One day when I was lollygagging around the house I wanted to try something different. That something different just happened to be this recipe.

And let me tell you…they are delicious (even IKE gave the approval and he doesn't normally rave over a potato unless it is mashed)

*** CAUTION to all calorie counters out there
***

If you are trying to loose weight…don't even try this recipe. It will lure you in and trap you. I am going to try it out with olive oil instead of butter and then a little sour cream for the moisture. They were super yummy, I was just overwhelmed by the amount of butter in them and I even cut it down from the original recipe

Ingredients:


6 -8 Whole Potatos
1 Stick Butter (I used a little less)
Slat & pepper
1 cup shredded cheese
1/2 cup diced ham (optional)
1/4-1/2 c. scallions
12 tea. whole milk (or 2%)

Directions:


Pierce Potatoes and cook in Microwave until slightly soft (about 12-15 min). Set aside and let cool until you can handle them. When they are cooled, slice them about 1/4 in. thick into rounds.

Place 1/4 Tbsp pats of butter in each mold of the muffin/cupcake pan, then a slice of potatoes, a pinch of salt and pepper, then cheese, ham and scallions. Repeat layers: potato, salt & pepper, cheese,ham, scallions. (I only did 2 layers, but I suggest going up to 3 because they shrink when they cook.) Top each mold with another pat of butter and drizzle each with 1 tsp of milk.

Bake in the oven at 400 degrees for 20 – 25 minutes, until cheese is melted and potatoes are brown.