Wonderful Whipped Potatoes

Follow these directions and you’ll have perfect “mashed” potatoes every time.

There are some really simple rules of thumb for mashed potatoes. Typically, if the dish is a side dish, I calculate 1 potato per person. For a main dish, I calculate 1 ½ potatoes per person, and round up.

I measure 2 tsp Kosher or sea salt per 4 potatoes for boiling. I use 1 Tablespoon of unsalted butter and calculate ½ Tablespoon of half and half per potato.

This ingredient list is to feed 6 people mashed potatoes for a main-course gravy dish.

9 potatoes
5 tsp Kosher or sea salt for boiling (2 tsp per 4 potatoes)
9 TBS unsalted butter ( 1 TBS per potato)
4 ½ TBS half and half (½ TBS per potato)
Dash fresh ground black pepper to taste
Dash Kosher or sea salt to taste

Pan large enough to cover the potatoes with at least 1 inch of water.
sharp knife
beaters

I don’t wash the potatoes before I peel them.

Peel potatoes and wash.

Slice into 1 inch cubes.

Put potatoes in pan. Cover with cold water. Always start potatoes with cold water.

Bring to a boil. Boil for about 15 minutes or until fork-tender.

Drain. Put in a bowl. Add the butter and about ⅔ of the half-and-half.

With beaters, blend on low speed until it all starts to get incorporated together.

Add the salt and pepper and increase the speed to high. As your mixing, add more half and half until you get the consistency you want.

Serve.

1 serving per potato for side dishes, 1 serving per 1 and a half potato for main dishes

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Very high in vitamin C Low in sugar
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The salt and liquid measurements are going to be different every time. Use your eye and your tastebuds to get the taste and consistency you want.

I would love to hear any feedback about this recipe. Did you make it? Did you enjoy it? Did you make any adjustments to it?

Hallee

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