Mashed potatoes - no lumps - Johns recipes

Some like to leave the skin on potatoes and some like lumpy mashed potatoes. I don’t care for either of those myself. 

My way: Mash potato - No lumps

Do use Russets or Idaho potatoes, cut up.

Do add some salt to water.

Cover potatoes with cold water.

Gently boil potatoes until soft, drain water, return pan to medium heat a few minutes and stir to dry excess water on potatoes. 

Use slightly warm melted butter and warm milk to during mashing.

Avoid over-mashing potatoes.​



Instructions:

Completely cover the top of cut-up potatoes with water. Turn the heat on to high, and bring the water to a boil. Reduce the heat to low to maintain a simmer, and cover. Cook for 20 to 25 minutes, or until you can easily poke through them with a fork. 

 Melt butter, warm the milk or cream while the potatoes are cooking.

Mash by using a hand tool or use medium speed on an electric beater appliance until lump free.

Return mashed potatoes to a heat source to keep warm.



Creamy Mashed Potato - No Lumps

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