Creamy Mashed Potatoes
Smooth, buttery and fluffy homemade mashed potatoes in 5 easy steps.
Recipe - WAYZATA
Creamy Mashed Potatoes
0
Servings16
0Ingredients
5 pounds bag red potatoes
1/2 teaspoon Salt
1 cup Milk
2/3 cup half-and-half, whipping cream or milk
6 tablespoons margarine or butter
paprika
Directions
- Peel potatoes; cut into 1½ inch cubes. Place potatoes in large Dutch oven. Cover with water; add salt. Bring to a boil, covered, over high heat; simmer until tender (25-30 minutes).
- In small saucepan, heat milk, half-and-half and butter until butter is melted; reserve and refrigerate ½ cup.
- Drain potatoes quickly and thoroughly. Wipe excess moisture from pan. Return hot potatoes to hot pan; quickly mash with hand potato masher.
- Beat hot milk mixture into potatoes until desired consistency (all liquid may not be needed). Spoon into buttered 2½-3 quart casserole; smooth top. Cover and refrigerate.
- TO BAKE: Remove from refrigerator and bring to room temperature (about 2 hours). Pour reserved ½ cup milk mixture over top. Bake, uncovered, in a heated 350 F oven until hot (35-40 minutes). Remove from oven; stir. Garnish with paprika.
TIP: You may substitute Russet or Yukon Gold potatoes for the red potatoes.
0 minutes
Prep Time
0 minutes
Cook Time
16
Servings
Directions
- Peel potatoes; cut into 1½ inch cubes. Place potatoes in large Dutch oven. Cover with water; add salt. Bring to a boil, covered, over high heat; simmer until tender (25-30 minutes).
- In small saucepan, heat milk, half-and-half and butter until butter is melted; reserve and refrigerate ½ cup.
- Drain potatoes quickly and thoroughly. Wipe excess moisture from pan. Return hot potatoes to hot pan; quickly mash with hand potato masher.
- Beat hot milk mixture into potatoes until desired consistency (all liquid may not be needed). Spoon into buttered 2½-3 quart casserole; smooth top. Cover and refrigerate.
- TO BAKE: Remove from refrigerator and bring to room temperature (about 2 hours). Pour reserved ½ cup milk mixture over top. Bake, uncovered, in a heated 350 F oven until hot (35-40 minutes). Remove from oven; stir. Garnish with paprika.
TIP: You may substitute Russet or Yukon Gold potatoes for the red potatoes.