While boxed potato flakes might be easier to make, they're not that much easier than making mashed potatoes from scratch. Once you learn, you'll never go back to boxed potatoes.
INGREDIENTS
3 medium russet potatoes
1 teaspoon minced garlic
1 cup half and half
1/3 stick margarine (or butter, if you prefer)
1 teaspoon kosher salt
1/4 teaspoon black pepper
The hardest part comes right up front, peeling the potatoes. Even so, we're not cooking for an army, peeling three potatoes is not too bad. I peel over the sink to make cleanup of the skins easier.
Put the peeled potatoes in a stock pot and bring to a boil. Once boiling, turn the heat town a couple of notches. I like to do a low boil for an hour.
When potatoes are cooked to a soft consistency, drain off the water...keeping the potatoes in the pot. Get a masher and start mashing. This is the second hardest part of the recipe. Add the other ingredients.
Keep mashing and stirring to get a creamy, smooth consistency. Taste test as you go along. Not salty enough? Add a dash or two until it is. Not creamy enough or soft enough? Splash in a bit more half and half until it is.
Serve with your favorite protein.
Darryl
Copyright 2015 - Darryl Musick
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