Mashed Potatoes (Hand Mashed)

Prep Time: 35 minutes mins | Cook Time: 25 minutes mins | Total Time: 1 hour hr

Need

• 5 medium(russet)-sized potatoes
  • Cube them in small pieces (1/2 inch)
  • Try to keep chunks uniform size
• 1/2 cup Butter
  • Leave it to sit out while boiling the potatoes to allow them to soften up
• 1 1/2 Cup Fluids (to combat dryness)
  • Whole milk
  • Cream
  • Potato Water
• Optional
  • Salt
  • Pepper
  • Egg

Preparation

1. Boil to soft, a fork or knife should slip out after you poke it.
2. Drain and dry, return to pot, and give it a minute or less to cook off the water
3. Butter, a generous amount
4. Mash and mash. Mash until no butter chunks or obvious yellow spots. it looks kinda dry and mealy at this point
5. Add fluids by drizzle, then mash more, you won’t need to mash for long at this point so I stir and mash interchangeably with the instrument.
6. Salt and pepper, repeat step 5 to desired consistency

Remember it is always easier to add than take away!

• If you overadd the milk I turn the heat up and constantly stir it to dry it out.
• Can’t say I figured out a way to reduce the amount of salt and pepper I went over except to add more butter or milk so it’s best to gradually add.

Additional tips to consider foodwishes.com