Kim here...Well, fall is here, yeah! It is my favorite time of the year! Mashed potatoes definitely say fall and the beginning of the holiday season. We love mashed potatoes around here and I do them up in many different ways. Here is my classic version, will post more versions soon. I always leave the skin on my mashed potatoes which give it a yummy rustic feel, plus you get the good nutrients from the skin! Oh, don't count the calories in this one!
Classic Mashed Potatoes
3 brown potatoes (large)
1 stick of butter
1/4 to 1/2 cup milk
salt
pepper
1. Cut potatoes into cubes (do not peel potatoes). Place in a pan for them to boil in. After you put all your cubed potatoes into the pan, fill with water until it reaches just the top of the potatoes. Set burner on high and bring to a boil. Boil for 30 minutes.
2. Drain potatoes in colander and then place back into the hot pan, this will evaporate some of the water left in the potatoes. Place the butter, milk (start small amounts first), and generous portions of salt and pepper. Mash together with your potato masher. If the consistency is too thick, thin with a little more milk adding a little at a time. Enjoy!
**Feeding and Puree Tip**
This recipe is perfect for your little ones who are still eating mashed foods. Mix it in with meatloaf, stew, chicken, steak...the list goes on and on. You may just want to take the large chunks of skin out. If you are pureeing this, use just your potato masher or food mill. Putting this in your food processor will turn your potatoes into paste. Believe me, I have done it before!. Just mash with more milk until it becomes more liquidy.
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