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Creamy Mashed Potatoes
Chef/Cook: Patricia Jimenez-Perez
Estimated Prep Time: 5 minutes
Estimated Cooking Time: 20-30 minutes
Yields 4-6 servings
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Potato |
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4-5 Russett potatoes, peeled and cut into even chunks |
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Salt and Pepper to taste |
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3 T Butter |
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¼ - ½ cup Milk |
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Deep saucepan with lid |
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Potato Ricer* |
| 1 |
Wash potatoes and place in deep saucepan. Cover with cold water and bring to a boil. Reduce to a simmer. |
| 2 |
The potatoes are done when there is no resistance when you poke the potatoes with a knife or fork |
| 3 |
Drain and let air-dry |
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Mash with a potato ricer into a large mixing bowl |
| 5 |
Add salt, pepper, butter and mix well |
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Add enough milk to achieve desired fluffy consistency |
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