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mashed potatoes recipe

Written on Tuesday, August 9, 2016 | 6:50:00 PM



Serves : servings 

Ingredients : 
- 2 pounds russet or yellow potatoes (3 to 4 medium potatoes), peeled, cut, and quartered (see notes)
- 1 parsnip, peeled, cut, and quartered
- 3 tablespoons unsalted butter
- ¼ cup milk
- ¼ cup sour cream
- 1 teaspoon salt

Preparation Method :
1) Bring a large pot of water to a boil over high heat. Add the potatoes and parsnip pieces, and bring back to a boil. Boil for 15 minutes, or until the potatoes are tender when poked with a fork (the fork should go in easily).

2) Drain the water and return the vegetables to the pot.

3) Add the butter and let it melt for a minute, then add the milk, sour cream, and salt. With a hand mixer or potato masher, mix until smooth and creamy, about 1 minute (see notes), then serve.

NOTES :
The smaller you cut the potatoes, the faster they cook. I usually cut each potato into quarters or sixths. I prefer to use a hand mixer to mash the potatoes; I’ve found it really helps with the consistency and making them silky smooth. Sometimes there may be a little piece or strand of parsnip that doesn’t mash into the mixture; simply remove it.

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