Rose’s Mashed Potatoes

Rose’s Mashed Potatoes for a crowd

For our Holidays, we always have our family of 10 plus a few friends sitting at our table.  I am always asked to make my mashed potatoes.  Always…..  I just do what my Mom did.  Mom’s are be best teachers, you know!  Rose was no exception.  And, our families always expect that same flavor that she served.  Here’s how to get exceptional mashed potatoes.

Ingredients:
5# bag of potatoes at least.  I use the yellow/golden potatoes, red, or russet potatoes.  The flavor is exceptional.  Idaho potatoes are best for baking.
1 stick of butter
1 cup of scalded milk
salt and pepper to taste.

• Peel the potatoes, throwing the peels in the garbage.  Don’t throw them down the disposal.  They will swell as the disposal runs and form a clog.  You will not be happy.
As I peel the potatoes I put them in a bowl or extra pot of water so they don’t turn brown waiting for the remaining potatoes to be peeled.
• Cut peeled potatoes into chunks.
• Place cut up potato chunks into a large pot covering with water.  Cook, simmering, until the potatoes are tender.

• Drain potato water away and place hot potatoes into your trusty electric mixing bowl.
• In the meantime, scald the milk in a pan adding the stick of butter to melt.

• Add hot milk and butter to potatoes in mixing bowl slowly as the beaters begin to turn.  Mix until smooth, but DO NOT whip the potatoes.  They will become sticky.

• Add Salt and Pepper to taste as you mix.

Since all potatoes are different you might have to add a little more hot milk if the mashed potatoes seem a little thick.  Just add a tablespoon at a time until the correct consistency for you.  Note: mashed potatoes will thicken a little while waiting to be served.  They can be heated in the microwave before serving if needed.

 

I always add 2-3 tablespoons of butter in a pat onto of the top of the bowl of potatoes to serve.  Looks terrific and adds some terrific flavor.  Yum!  Enjoy!

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Rose's Mashed Potatoes

For our Holidays, we always have our family of 10 plus a few friends sitting at our table. I am always asked to make my mashed potatoes. Always..... I just do what my Mom did. Mom’s are be best teachers, you know! Rose was no exception. And, our families always expect that same flavor that she served. Here’s how to get exceptional mashed potatoes.

Ingredients:

5# bag of potatoes at least. I use the yellow/golden potatoes, red, or russet potatoes. The flavor is exceptional. Idaho potatoes are best for baking.
1 stick of butter
1 cup of scalded milk
salt and pepper to taste.

Directions:

Peel the potatoes, throwing the peels in the garbage. Don’t throw them down the disposal. They will swell as the disposal runs and form a clog. You will not be happy.

As I peel the potatoes I put them in a bowl or extra pot of water so they don’t turn brown waiting for the remaining potatoes to be peeled.

Cut peeled potatoes into chunks.

Place cut up potato chunks into a large pot covering with water. Cook, simmering, until the potatoes are tender.

Drain potato water away and place hot potatoes into your trusty electric mixing bowl.

In the meantime, scald the milk in a pan adding the stick of butter to melt.

Add hot milk and butter to potatoes in mixing bowl slowly as the beaters begin to turn. Mix until smooth, but DO NOT whip the potatoes. They will become sticky.

Add Salt and Pepper to taste as you mix.

Since all potatoes are different you might have to add a little more hot milk if the mashed potatoes seem a little thick. Just add a tablespoon at a time until the correct consistency for you. Note: mashed potatoes will thicken a little while waiting to be served. They can be heated in the microwave before serving if needed.

I always add 2-3 tablespoons of butter in a pat onto of the top of the bowl of potatoes to serve. Looks terrific and adds some terrific flavor. Yum! Enjoy!

The matriarch of Live Pretty, Roseddy, lives with her husband and children in Orlando, Florida. She is a native of Waynesburg, PA, but she has called the Sunshine State home for over thirty years. In addition to being a fantastic cook, Roseddy is an accomplished seamstress and former Home Economics instructor. Her flower arranging talents are the stuff of legend, and she is a valued member of her church’s altar guild. Roseddy enjoys entertaining, traveling with her husband, and, of course, a good martini.

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