Creamy Mashed Potatoes Recipe

 

These mashed potatoes are creamy and go well with the Thanksgiving and Christmas Holiday Turkey Recipe and the Turkey Gravy Recipe.

 

 

Tools Needed

Large boiler

Large serving bowl

Potato ricer (optional)

 Mixer

Paring knife

Pepper grinder

List of Ingredients to Purchase

 

Grocery store items (by location where I find them)

  

Produce Department

5 pound bag russet potatoes

 

Spice / sugar/flour section  

 salt

¼ teaspoon pepper

 

Other aisles

½ stick Butter

¼ cup Cream

 

 

 

 Recipe steps:

Wash potatoes.

Ingredients needed

5 pound bag russet potatoes

Paring knife

 

Wash 5 pound bag russet potatoes using only water to remove dirt from the outside of the potatoes.  If you want a smaller amount only wash about ½ of the bag of potatoes and use about ½ of the rest of the ingredients.  Do not wet the potatoes until you are ready to cook them.

 

If you do not have a potato ricer and do not want the potato peels in your mashed potatoes, using a paring knife, peel the potatoes at this point before they are cooked.

 

 

Cook the potoates.

Ingredients needed

5 pound washed russet potatoes

2 teaspoons salt

Large boiler

 

Place the 5 pound washed russet potatoes into a large boiler.  Add enough water to cover the potatoes.  If all of the potatoes will not fit into a boiler, you can just cook about ½ of the bag of potatoes if you do not need a lot of potatoes or use 2 boilers if the potatoes will not fit into one boiler.

 

Cook on medium high heat for about 40 – 45 minutes until the potatoes are tender.  If you can easily stick a fork into the potatoes, they are tender and done.

 

Mash and mix the potoates.

Ingredients needed

5 pound washed russet potatoes

½ stick Butter

½ cup milk

¼ cup Cream

salt

¼ teaspoon pepper

 

Large serving bowl

Potato ricer (optional)

Mixer

Pepper grinder

 

 

Make sure to save some of the water in which that potatoes cooked to use for the gravy if you making turkey gravy.

 

If you have a potato ricer, place the potato into the potato ricer in press down.  The peel will be left in the potato ricer and the riced potatoes will fall into the bowl.

 

If you do not have a potato ricer, place the potatoes into a large bowl and mix them together if you do not mind peels in with your potatoes or peel them before they are cooked.  Use a mixer to break the potatoes into smaller pieces.  Add the 1/2 cup milk at this point to make it easier to break the potatoes if necessary.  Once the potatoes are broken into small pieces continue the recipe below.

 

Once all of the potatoes are riced,  add the ½ stick Butter, 1/2 cup milk, ¼ cup Cream, ½ teaspoon salt, and ¼ teaspoon freshly ground pepper.  Add additional salt and pepper if necessary. 

 

Serve hot.