I want to make mashed potatoe with milk, but my experience with them is I can get them flavorful, wonderfly delicious enough, so I want some recipe that either you or your family makes that taste good.
Anything interesting but not too hard...
Please tell me - from beginning to end - how you make the best mashed potatoes with milk?
asked by
Koshi
inCooking & Recipes|
1416 views
|
11-26-2009 at 07:23 PM
* Kosher salt
* 1 1/2 pounds boiling potatoes
* 1/4 cup milk
* 4 tablespoons (1/2 stick) unsalted butter
* 1/2 cup buttermilk
* 1/4 teaspoon freshly ground black pepper
Directions
In a large pot, bring 2 quarts of water and 1 tablespoon of salt to a boil. Meanwhile, peel the potatoes and cut them into 1 1/2-inch cubes. Add them to the boiling water and bring the water back to a boil. 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 a food mill fitted with a small disk/blade over a heatproof bowl. Pass the potatoes through the food mill, turning the handle back and forth. As soon as the potatoes are mashed, stir in the hot milk mixture with a whisk or rubber spatula. Add enough buttermilk to make the potatoes creamy. Add 1 teaspoon of salt and the pepper, and serve hot. To keep the potatoes warm, place the bowl over a pan of simmering water for up to 30 minutes. You can add a little extra hot milk to keep them creamy.
* 6 medium russet potatoes, peeled and cubed
* 1/2 cup warm milk
* 1/4 cup butter or margarine
* 3/4 teaspoon salt
* Dash pepper
Directions
1. Place potatoes in a saucepan and cover with water. Cover and bring to a boil; cook for 20-25 minutes or until very tender. Drain well. Add milk, butter, salt and pepper; mash until light and fluffy.
