Lumpy Potatoes
From morninlite 13 years ago
- 45 minutes to make
- Serves 6+
My kids specifically asked for Lumpy Potatoes for Thanksgiving this year. I'm just posting this so it's easy for them to find.
Ingredients
- 3lb White Michigan potatoes shopping list
- 2 Cups whole milk shopping list
- 2 Cups heavy cream shopping list
- 1 Stick sweet butter, cut into tablespoons shopping list
- sea salt shopping list
- fresh ground black pepper shopping list
How to make it
- Peel potatoes and cube - or - scrub really good and cut in quarters.
- Put potatoes, cream and milk in a stock pot and heat to a boil.
- Cover and turn down to a simmer and simmer for 45 min.
- When potatoes are fork tender, drain, reserving liquid.
- Put potatoes back in pot, mash with Grandma's wire potato masher.
- Add butter and a cup or two of the cream/milk until it's the consistency you desire, but be sure to leave lumps, do not whip!
- Salt and pepper to taste.
- Use remaining cream/milk for turkey chowder later.
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