Mashed potatoes were a staple at all family dinners. Today, with concerns about cholesterol and a strong family history of diabetes, I don’t use the butter in this recipe. To add flavor to the potatoes, I replace the water with chicken broth and add a 1/2 teaspoon or so of either minced garlic or horseradish to the potatoes and chicken broth, before cooking the potatoes. After cooking, drain the chicken broth, reserving a bit to substitute for the milk if the potatoes are too thick. Just as good or maybe better than the original recipe.
4 lbs potatoes, Yukon gold or red potatoes ½ cup butter
3 cups water 2 T milk
Salt and pepper to taste
Peel potatoes and slice about 3/8 inch thick. Place into two-quart sauce pan with water and a sprinkle of salt. Bring to a boil, then reduce heat and simmer for 20 minutes.
Drain all the water out of pan. If you don’t drain all the water, you may have runny potatoes. Add salt and pepper to taste and the butter to the potatoes. Use your hand mixer or potato masher, to mash well. (At holidays, when we heard the hand mixer going, we knew dinner was almost ready.)
Potatoes should be a little thick at this point. Add milk a bit at a time and mix again to get them to proper serving consistency. Don’t be too heavy handed with the milk. If the potatoes get too thin, you can’t take it back, unless you happen to have some instant potatoes, for just this kind of emergency. Serves 6-8.
Copyright, 2012 by Andrea Musgrove Perisho.