Classic Creamy Mashed Potatoes!
By: Kecia’s Flavor Breakthrough!
I have shared many ways I like to make mashed potatoes. They all started here. I remember my mom used to use this one brand of potato flakes, they were good, but then I learned that really… mashed potatoes are very easy to make from scratch with real potatoes. I have finally perfected my method, I think. So… here they are, Classic Creamy Mashed Potatoes. These are great for your Thanksgiving dinner or even a Sunday dinner like I am serving tonight with Cast Iron Garlic Roast Beef.
Serves 4 – 6
- 4 large red potatoes (or white will do) peeled and cubed and rinsed
- 4 cups chicken broth/stock for great flavor
- ¼ cup of butter
- ½ cup light cream or even low fat milk
- Salt and pepper to taste
In large saucepan, place potatoes, broth and dash of salt, bring to a boil, reduce heat and simmer about 15 minutes or until potatoes are very fork tender. (Test because the time depends on how large your cubes are)
Drain and put back into pan. Add butter, cream/milk, and salt and pepper. Mash with masher until well mashed.
Then whip with a wooden spoon until smooth and creamy, this is the key to getting them nice and smooth. Test the salt and pepper.