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Mashed Potatoes With Crispety Cruncheties

Mashed Potatoes With Crispety Cruncheties


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The impossibly creamy texture of these mashed potatoes is a credit to choosing the right guy for the job: the German Butterball. (We tested 10 contenders—it was the butteriest in flavor, and fluffiest when mashed.) Plus, roasting them first helps concentrate their flavor. On the continuum from slightly textured to exquisitely satiny spuds, use a potato masher (rustic, but fine!), ricer (nicer!), or food mill fitted with the finest disk (woooow!). A smoky breadcrumb and-potato-chip topping, inspired by the flavors of patatas bravas, brings something new to the table. See all of the Absolutely, Positively Perfect Thanksgiving recipes here.

Ingredients

Potatoes

  • 4 lb. German Butterball or Yukon Gold potatoes, scrubbed
  • 1 head of garlic, divided
  • 2 tsp. black peppercorns, lightly crushed
  • 1¼ cups (2½ sticks) unsalted butter
  • 4 cups (or more) whole milk
  • 1 Tbsp. (or more) kosher salt

Assembly

  • 2 ½"-thick slices country-style bread, torn into 1" pieces
  • 2 cups kettle-style potato chips (such as Cape Cod)
  • Kosher salt, freshly ground pepper
  • 3 sprigs thyme, leaves picked
  • 1 tsp. hot smoked Spanish paprika

Recipe Preparation

Potatoes

  • Preheat oven to 400°. If using German Butterballs, place potatoes on a rimmed baking sheet or in a cast-iron skillet and roast, turning halfway through, until very tender (a paring knife inserted into the center should meet with no resistance), 45–50 minutes.

  • If using Yukon Golds, place on a rimmed baking sheet or in a large baking dish and cover tightly with foil. Roast until very tender, 80–95 minutes.

  • Meanwhile, remove 4 garlic cloves from garlic head and set aside for the topping. Cut remaining head of garlicin half crosswise and place in a medium saucepan with thyme, peppercorns, butter, 4 cups milk, and 1 Tbsp. salt.

  • Using a vegetable peeler, remove wide strips of zest from half of lemon and add to pot; set lemon aside for the topping. Bring mixture to a simmer over medium-high heat, stirring occasionally. Immediately remove from heat, cover, and let sit at least 30 minutes.

  • When potatoes are done, use a paring knife to remove skins (it’s important to do this while they are very hot; hold them in a kitchen towel to protect your hands), then pass them through a ricer or food mill fitted with the fine disk into a large pot (or simply mash them in the pot with a potato masher).

  • Return garlic mixture to a simmer, then pour through a fine-mesh sieve into pot with potatoes; discard solids. Set potato mixture over medium heat and whisk until liquid is incorporated and potatoes are very smooth and bubbling. Taste and season with more salt if needed. Cover and keep warm until ready to serve.

  • Do Ahead: Potatoes can be made 2 days ahead. Transfer to an airtight container and let cool. Cover and chill. Reheat over medium, whisking constantly and loosening with more milk if needed.

Assembly

  • Pulse reserved 4 garlic cloves in a food processor until finely chopped, about 15 seconds. Add bread and potato chips and process in long pulses until coarse crumbs form, about 1 minute.

  • Heat butter in a large ovenproof skillet over medium until foaming. Add breadcrumb mixture and season with salt and pepper. Cook, stirring, until mixture is coated in butter and fragrant, about 1 minute. Transfer skillet to oven; bake, tossing every 5 minutes, until crumbs and chips are evenly dark golden brown, 15–20 minutes.

  • Meanwhile, finely grate remaining lemon zest from reserved lemon into a small bowl. Add thyme leaves and paprika and toss to combine.

  • Remove crumb mixture from oven and immediately toss in thyme mixture. Let topping cool in pan, then add parsley.

  • To serve, transfer mashed potatoes to a large bowl and sprinkle topping over.

  • Do Ahead: Topping (without parsley) can be made 2 days ahead. Store airtight at room temperature.

Recipe by Molly Baz and Carla Lalli MusicReviews SectionFantastic mashed potatoes for a special occasion. Would definitely recommend making these the day before. Not a difficult recipe but time consuming. Go slow with adding the milk mixture, the potatoes will absorb all of it. Best mashed potatoes I've ever made.AnonymousOttawa Canada04/13/20This dish, while scrumptious, is a crime against humanity. My partner and I burned ourselves no less than five times. Bad cooks, you say? Maybe. But two whole hours we fought on. The stats were against us from the start.Oh my god. The fancypants strainer name? Really u guys? This is pretentious beyond forgiveness. Also don't use these catch-all terms. Wtf were we supposed to do with the black pepper??? What does Crush mean?? You didn't really ~CRUSH~ the instructions (nailed it). We still don't know.For all u real playerz out there, Betty Crocker makes a delicious microwave mashed potato dish for 3.95 at most groceries. I'm serious, I'm talking, thanksgiving-grade. Grandmom lost her mind last year.Two starz cause the topping is baller. Can't knock you guys there. That shniz is straight up deloicious.And yeah, it looked amazing and we instagrammed the hell out of it. Sue us. But next time I'm ordering out.AnonymousCharleston, WV03/30/20These were outstanding! Made exactly as written in recipe and they were the star of our Thanksgiving table!! I have made these again and used as a topping for Shepherd's Pie and they were a huge hit! Definitely a keeper in our house!AnonymousTucson, Arizona12/29/19These were the STAR of the thanksgiving table, and I'm making them again for Christmas dinner. The potatoes are silky smooth with a hint of thyme, lemon, garlic - and the topping makes them so much fun. I don't really think these are that hard to make (as in - all mashed potatoes take time, smashing, and flavoring!) and they are a show-stopper. Totally worth it - make exactly as recipe suggests but reserve some liquid in case you'd like firmer potatoes.AnonymousCalifornia12/25/19Best mashed potatoes ever!! Honestly I was skeptical at first, but the soupy mashed potatoes are soooo good. It's insanely creamy and the flavor is delicious. Be open minded y'all!!!Delicious, and so worth it. Agreed with the comments that say the liquid should not all be added at once. Take it slow and add as needed, saving leftover liquid for reheating.Also, if you don't want to worry about baking the potatoes and peeling while hot you cover the potatoes in cold water, bring to a boil, and then drop to a simmer until tender. You can then use a ricer without peeling. The ricer will catch the peel and you can remove it between potatoes. Cuts down on time and is easier!Not worth it at alllllll. For all the work you have to put in, these aren't even on the list of best mashed potatoes I've ever had. The crispety cruncheties were just meh and the overall recipe was too lemony for my liking. When eaten with the rest of the Thanksgiving dinner, the lemon flavor is scaled back, but I bring you back to point #1: this is way too much work. Would not make again. Love Molly and Carla, but this ain't it.ohmystarsNew York, NY12/08/19I really liked this mash. It may have been my conversion to metric, but I had far too much milk. I had nearly potato soup before I called it and left 1/3 of the milk mixture out. Whipped the potatoes some more and ended with a nice texture.EnoughpotentialNorway12/05/19I chickened out and used Andy's potato recipe from a few years ago, but I got many compliments on the crunchy topping which I'll be committing to memory for future use!These take some time to make but are totally worth it. I grated the potatoes on the large holes of a box grater instead of ricing them (I was concerned about them being watery after reading some of the reviews) and used half milk and half heavy cream. I made them the night before and after leaving them at room temperature about an hour beforehand reheated them in a 400 degree oven for about 18 minutes. Topping is excellent. Potato Perfection! I've been enjoying some leftovers for the past couple of days - still delicious. I put a small amount in a plastic bag in the freezer to see how they turn out. Looking forward to finding out.AnonymousNew London, PA12/02/19So first things first my dish is mashed potatoes everyone always loves my potatoes, so when I decided to give this recipe a try a was a little worried but guys I have never gotten so many compliments! People went crazy for these potatoes, zero leftovers! Some of the reviews say it’s liquidy I didnt think so you just gotta let them thicken, also if your worried about it add the milk mixture in slowly for your desired consistency. I wouldn’t change a thing though they are the best mashed potatoes and I will definitely be adding this to the must have recipesAllison GonzalezSlc UT12/01/19At first when I added the milk, the potatoes looked super watery almost. But i kept them over the heat for a while. That reduced them to the perfect texture, and with the topping too... so good!AnonymousGeorgia 12/01/19I was totally disappointed with the Yukon golds on my Thanksgiving table this year! There’s nothing like the creaminess of russets & I will never again use anything but russets for my mashed potatoes!Very tasty mashed potatoes, took some work but I love them. I too was worried the consistency would be too runny for my preference, but I just held back some of the milk mixture, and they came out great. If you wanted super creamy ones, then by all means use all the milk, I just prefer thicker mashed potatoes. The crunchies on top are also super tasty, I didn't use all of them, and my friend ended up throwing the extra on her baked mac and cheese, they tasted great there too.salazar96Los Angeles, CA11/30/19Very tasty mashed potatoes, took some work but I love them. The crunchies on top are also super tasty, I didn't use all of them, and my friend ended up throwing the extra on her baked mac and cheese, they tasted great there too.salazar96Los Angeles, CA11/30/19These were a hit at Thanksgiving! Yes, when you add the milk it seems like you just made potato soup. Don't panic! Trust the Baz and keep on whisking. Took about 15 minutes but the result is magic creamy potatoes.AnonymousWashington, DC11/29/19Skip the potato & milk recipe altogether. If you have your own, easier method do that instead. The potatoes & milk took FOREVER. just to end up as regular mashed potatoes. Absolutely nothing special or mindblowing. I would never waste my time on that again. However, 3 stars for the crispy crunchiness on top!! That was easier and so incredibly delicious. This recipe would be great on anything that needs an extra crunch! I kept the topping on the side so that they wouldn't get soggy & that way people could layer on as needed. Absolutely amazing!AnonymousCalifornia 11/29/19I was a bit skeptical because I'm sort of a Thanksgiving purist, and seeing these potato chips on top of mashed potatoes sort of made me turn away. But alas, we tried them this Thanksgiving, but put the crispety cruncheties on the side (a great compromise and people can decide how much crunch they want- if any!) And well- they were pretty dang good. If you want the glory of mashed potatoes but love some crunch, I would check out the recipe. As a personal preference, I like my mashed potatoes a bit thicker. That was no problem because we simply added less milk than the recipe called for. The flavor was great, my one thing is that roasting the potatoes and then peeling was just a lot more work than peeling raw. They were hot, and the softer potatoes are just much more annoying to peel. I couldn't really find an obvious taste difference from our usual Thanksgiving potato recipe (but then again I didn't try them side by side so who knows) but I think that the roasting made it a bit more work for not enough benefit. Still, pretty great mashed potatoes and there were no complaints from the guests.AnonymousLas Vegas11/29/19These were so super delicious. Time consuming, yes, but not at all difficult. Perfect for the holidays. I followed the recipe exactly and they turned out perfectly. I didn't put in all the liquid at once, based on other reviews, but ended up using the remainder when reheating. Contrary to other reviews, I thought it wasn't any more difficult to bake the potatoes, and I think it contributes to the texture and starchiness to do so.AnonymousAsheville, NC11/28/19After all the 'soup' talk I used the other BA creamy mashed potato recipe so this is just for the crispies and the overall idea. Great addition to mashed potatoes and excited to try it with the gravyAnonymousColorado 11/28/19So good. Loved the topping and flavor of potatoes.AnonymousMinnesota11/27/19This is literally the best mashed potatoes recipe ever! Watched the Making Perfect: Thanksgiving series and this recipe definitely stood out. Personally, I prefer a thicker consistency so I cut down the milk to 3 cups and it was perfect.AnonymousMill Creek, WA11/27/19This is a phenomenal recipe for a mashed potato experience I'd never had before. Its really a flavor journey, and I am taking a star off just because I don't know if its for everyone or to do outside of meals where the potatoes need to work harder to stand out. As some have mentioned, it is a lot more work to make this than your average potatoes, but I think the final dish speaks for itself about if its worth it. Roasting them instead of boiling them, and peeling while hot really left you with potatoes with a great texture especially for mashing, or ricing. When it gets really interesting though is the milk infusion and the crispy bits. The lemon accents the garlic in infusion add nice flavor that really kicks it up. Then you get the crispy bits that have that with the addition of smoked paprika, and then the flavor you get is incredibly deep and different. Its a wonderfully different and powerful flavor that you need to try.Delicious! Used feedback from the other reviews and added a couple of extra Yukon potatoes to avoid it being soupy and strained the milk mixture into a bowl and added it in small quantities to the potatoes, whisking the whole time, until I got the desired consistency. I don't have a food mill so used a masher and the potatoes were a little thick but still came out great. Only put the topping in the oven for 10 mins and removed promptly to avoid garlic overcooking. Time consuming recipe but full of flavor and a great addition to the Thanksgiving table.AnonymousBrooklyn11/27/19This was a really lot of work, and I've got some sore fingers from peeling those hot potatoes! I used only 3 cups of the milk mixture and it worked well for the moisture content. What I found most unappealing is that after putting the potatoes through the food mill they retained a kind of rice like texture. Which I've never had happen before. The only thing I can think is that it is from baking them vs. boiling them. I boiled them for 5 minutes with the milk after and that texture remained. I then went at them with the hand mixer, which helped a bit, but they still aren't as smooth as I would like them to be after doing all this work. It'll have to do for tomorrow, but I don't think this recipe is worth the work. I will definitely keep the crispies and infusing the milk for future mashed potatoes though!MgubiczaPhiladelphia, PA11/27/19

Plan your meals, build your digital pantry, save recipes, and more!

  • 3 cups prepared hot mashed potatoes
  • 1 cup sour cream
  • 1/4 cup milk
  • 1/4 teaspoon garlic powder
  • 1 1/3 cups (2.8 oz.) French's® Original Crispy Fried Onions
  • 1 cup shredded cheddar cheese

Key Products


Thanksgiving is one of my favorite holidays (and any other holiday centered around food). Gathering all your loved ones around a table for some delicious food is great, but the preparation can be a little overwhelming. The key is definitely proper planning and prepping as much as you can ahead of time. To help all of you out, I put together a short list of some of my favorite recipes as well as helpful tips to make your life a little easier.

Spiced and Glazed Roast Turkey

Obviously the first recipe has to be the turkey. We’re used to seeing a whole roasted turkey glistening and perfectly browned, but how often does it actually turn out like that? If you’re not the most experienced at roasting a whole turkey, it can be much easier to break down the turkey first. It takes a lot less time to roast and is less likely to overcook and end up dry.

ZACH’S TIPS

When cooking a turkey, lots of recipes will say it has to be cooked to a temperature of 165 F. That’s the temperature it needs to hit to be done, but not the temperature at which you should pull it out of the oven. I suggest pulling it out when it’s somewhere between 150 and 155. Once out of the oven, it will continue to cook inside and rise in temp before it starts to cool down, so it should hit 165 while resting. If you leave it in the oven until it reaches 165 then you’ll end up with an overcooked turkey.

My other tip for cooking turkey is to brown the skin first. Many recipes have you cook the turkey at one temp and then turn it up at the end to get the skin brown and crispy. However, that can often cause you to overcook the turkey. I like to start at a high temp to brown the skin, then turn it down to give me more control over hitting the proper temp.

Cranberry Sauce with Orange and Cinnamon

No Thanksgiving meal is complete without some cranberry sauce. Instead of plopping some out of a can, make this citrusy, wintery version instead!

Gluten Free Cornbread Stuffing

Stuffing is maybe my favorite Thanksgiving dish, and cornbread stuffing is my favorite kind! The sweetness of the cornbread provides a great balance to the savory herbs and spices. Starting with a homemade cornbread is definitely the best (and healthiest) way to go.

ZACH’S TIP

Make the cornbread a day or two ahead and then leave the cubes out to dry overnight before making the stuffing.


6. Thanksgiving Cauliflower

I found this recipe while scrolling through Facebook (when I should’ve been doing my homework) and I thought it looked absolutely delicious and innovative. Lately, cauliflower has been getting a lot of love from the foodie community, whether it's cauliflower pizza, cauliflower gnocchi, cauliflower rice, the list goes on. So, why not a Thanksgiving turkey-turned-cauliflower with a vegetarian gravy? I was salivating just watching this and am ready to try it.


Thanksgiving

One week from the big day.

An incredible variety of produce is headed to the Ashland Thanksgiving Farmer’s Market, Saturday November 23rd, 9am-1pm @ the Ashland Middle School.

You can definitely get all your sides covered with the vegetables we will bring.

We also want to let our CSA members know what will be in the share so they can plan ahead. Remember, if you are in the CSA you need to let us know if you will be picking up the Monday before or the Tuesday after Thanksgiving. You should have received and email with a form, if not, email [email protected]

5-6lbs Butternut (a really big one or two medium)
2 lbs Sweet Potatoes
1/3-1/2 lb lettuce mix
1/4 lb pea tendrils or 1/3 lb slightly spicy salad mix
1 bunch kale
1 pint shallots/garlic
1/2 lb spinach
10 lbs mix and match: carrots, beets, purple top turnips, hakurei turnips, leeks, celeriac, parsnips, red onions, yellow onions, rutabaga, napa cabbage, savoy cabbage, white potatoes, red potatoes, acorn squash, more butternut and sweet potatoes

For those of you without a share, we will have all of this plus a few extras at the Ashland Thanksgiving Market on Saturday at the Ashland Middle School from 9am-1pm. ALL of these items will last until Thanksgiving, but if you want to wait, you can shop at the farm stand from 12-6pm on Monday, November 25th.

And, extra special thanks to Bob Durling Photography for these AMAZING photos that make our produce look like art.


Placing the grill’s vent above the potatoes helps draw smoke up and around them as they cook. The potatoes go perfectly with Cipolline Onions with Caraway Butter Sauce.

Why choose between boiled or fried? The key to these pierogies is doing both. The egg in the dough and dusting of cornstarch mean they get crisp in the pan, while boiling alone renders them chewy. If you want to have a pierogi party, check out three other fillings for Beef, Onion, and Cheddar Pierogies, Bacon, Mushroom, and Spinach Pierogies, and Cottage Cheese and Blueberry Pierogies.


Thanksgiving Part 2


We had a record breaking Thanksgiving market on Saturday, thanks to all who attended.

I had the great idea of posting something on social media every day of November to highlight what we are thankful for. Gratitude keeps me sane. Especially during this year of losing our land, struggling to find a place to farm, wondering if the last ten years was even worth it, wondering if small scale farming is actually accomplishing what I set out to do. Or did I just make myself so busy and tired that I couldn’t do anything else meaningful . . . like so busy that I couldn’t get around to my great idea about daily gratitude posts . . .

Regardless of the challenges we face, which are real and significant, we are so very, very lucky.

· We have excellent friends and family who have supported us and tolerated our perpetually dirty hands, boots and cars, held our baby, cared for our baby, lent a hand in the fields, given us loans and tolerated raw vegetables as gifts for years on end.
· We have an excellent crew. We work with smart, passionate and kind people who bring their best to work, even when its boiling hot, or bitter cold, wet or otherwise uncomfortable. They even bring their best when the work is frustrating, when we are doing something lame because of a mistake I made.
· We have a great group of work-for-shares who help in the field, help with photos, help with recipes, help at the stand. Trading vegetables for help is one of the most satisfying exchanges we make.
· Our customers are excellent. We are constantly amazed by your exemplary behavior in the stand. You are kind to us and each other, you are patient, understanding and excited about the food we grow. We could not exist without you, and just thinking about you all now makes me second guess my second guessing my life choices of the last ten years.
· We get to eat really well.
· We have health insurance (which we would not have if it weren’t for MassHeath and ConnectorCare, so we are grateful for everyone who worked to have affordable health care in our state – our small business would not exist without it).
· We have a home, access to water, electricity, heat and the internet.
· We are not oppressed, afraid of violence, or otherwise marginalized because of our race/ethnicity, gender identity or sexual orientation.
We do not face immediate and dramatic ramifications of human-caused climate change or other ecological man-made disasters.
· We have each other.

We will have more updates about next year in a email to the whole list in the beginning of December, but we do have a temporary lease on a few parcels of land for next year, and will be offering CSA shares, in addition to participating in the Ashland Farmers Market, while continuing to look for our forever farm.

We have some special treats for sale on Monday. We visited a friend who grows certified organic fruit in Boxborough (yes, for real, the unicorn does exist). It is very, very, very hard to grow fruit organically in our climate. Ed, the farmer, is a very special individual and we were lucky enough to get two bushels of superb fruit.

The apple on the left is Grimes Gold, a “tart citrusy crisp dense firm fruit is excellent for both dessert and cooking: wonderful spicy fresh eating, pies, applesauce and cider.”

The apple on the right is Winecrisp, a new cultivar. “[It] is a modern disease-resistant variety developed by the Universities of Prudue, Rutgers and Illinois and introduced in the 1990s. Flavor, as well as disease-resistance, was clearly a goal in the development of WineCrisp. As the name suggests, this is a crisp apple with a fruity flavor.

Ed’s farm is aptly named Long Run Farm, since you’ve got to be in it for the long run to make investing in fruit, especially organically managed fruit, worth it. We are very lucky to have a small portion of is absolutely precious harvest to offer.

We’ve also got IPM Heirloom Cranberries, grown by our friend Will at his farm, Old Earth Orchard. Although we are usually skeptical of the IPM description because it is so vague, (as long as you identify a pest before you spray it you are considered to be on the “IPM spectrum”). But, he is our friend, and we have worked together in the past and I trust his judgement. He has two varieties to offer, Howes, which are great keepers and make great relish and Early Black which makes excellent sauce.

5-6lbs of butternut (2 medium, 1 large)
2 lbs sweet potatoes
1 bag lettuce mix
1 bag spinach
1 bag pea tendrils or mustard greens
1 pint shallots/garlic
10lbs mix and match: carrots, beets, parsnip, turnips (hakurei and purple top), rutabaga, celeriac, cabbage, onions, acorn squash, potatoes, more butternut and sweet potatoes, watermelon and daikon radish.

And now, Jess’s Recipes!!

This is it people! THIS is what we’ve been training for – THANKSGIVING. That beautiful holiday that combines thankfulness and the most delicious foods. Whether you’re picking up your share before or after Thanksgiving, these recipes will help you celebrate the bounty of this harvest season.

These delectable little toasts would make the perfect Thanksgiving appetizer or live it up and have them for breakfast. Toasts spread with creamy mascarpone cheese, topped with seasoned squash (you could absolutely use your leftover mashed squash here) and caramelized onions and a drizzle of maple syrup.

ROASTED CABBAGE WITH WALNUTS AND PARMESAN

I’m the first to be skeptical of a cooked cabbage but click on the link and look at these beauties and see if you can resist them. I know I can’t! crispy wedges drizzled with a lemony vinaigrette and dusted with parmesan cheese.

HASSELBACK BUTTERNUT SQUASH WITH SAGE BUTTER AND PROSCIUTTO BREADCRUMBS

These gorgeous hasselback squashes are surprisingly easy but you can definitely pretend that they were as complicated to make as they look to get out of doing the dishes. I won’t tell.

I don’t know if I can ever eat mashed potatoes again without Crispety Cruncheties.

WHOLE-ROASTED KOHLRABI

Gorgeous whole-roasted kohlrabi with feta cheese and jalapenos – talk about a flavor explosion!

I love this recipe for using up whatever root veggies I have left on hand. Parsnips, kohlrabi, celery root, turnips, rutabagas, carrots, you name it and you can use it in this recipe. Coarsely mashed with a bacon vinaigrette with just a touch of sweetness. So good!

This one is great for a mixed crowd that may not go for straight-up pureed turnips. Mix them with potatoes and add some crispy sautéed shallots on top and the whole extended family will be asking for seconds!

What’s the most loved part of Thanksgiving dinner? The stuffing of course! This one has sausage, leeks, butternut squash and kale – it’s practically a meal on its own!

Last but not least – don’t forget the pie! Yes, you can do Thanksgiving dinner all the way from appetizers to dessert with your CSA haul. I love how this pie uses regular and mini marshmallows for the topping. If you have a food torch you can use it to make extra crispy bits on the top if you prefer your marshmallows well done.


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Tips for Making the Best Mashers

It’s important that you salt the water the potatoes cook in. This flavors the potatoes themselves and prevents you from having to add in lots of salt later on.

Heavy cream will make for the creamiest mashed potatoes, but whole milk or half and half will also work. Don’t use anything with less fat than whole milk, otherwise your potatoes won’t be as flavorful or creamy.

I prefer using unsalted butter in my homemade mashed potatoes because I like to know exactly how much salt is in them. If you’re using salted butter, give your potatoes a taste before adding extra salt — you don’t want them to turn out too salty!



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