Ultimate Mashed Potatoes
Posted by Ben | Under Lick The Plate Clean Recipes, Vegetables / Side Dishes Saturday Sep 27, 2008
No matter how I increase this recipe, there never seems to be any leftovers after my family gets done!
Chef Rick
Chef Rick’s Southern Cooking
Ultimate Mashed Potatoes
6 large baking potatoes
1/4 pound unsalted butter, melted
2 teaspoons salt
1 pint half and half
2 teaspoons minced garlic (optional)
Peel and cut potatoes into 1 inch cubes.
Boil until fork tender, about 10 minutes. Drain and return to heat, stirring for about 1 minute to dry out water.
Mash by hand or use electric mixer or potato ricer. Add butter, salt and garlic, if desired.
Gradually add half and half until potatoes are desired consistency.
I know you’re not going to believe this .. I do know how cook/make mashed potatoes .. the only problem I have when I make them for Mama Jean is .. sometimes they’re not “lumpy” enough .. she likes hers with a few little potato lumps, not completely mashed mashed …
As a kid, I wanted smooth mashed potatoes. However, as an adult, I love the small lumps because that symbolizes the real thing. Mama Jean and I think the same way.
By the way, when are you two cooking again?
… I’ll definitely have to tell Mama Jean she’s not the only one with the desire of small lump mashed potatoes .. and I bet if I told her to guess .. she’d say, of course, it’s gotta be my Bengie .. ; ) ..