How to make it

  • Bake the potatoes as if making baked potatoes.
  • If you are a microwave person, microwave them for 5 to 7 minutes, until soft through.
  • Place the potatoes into a bowl and sort of cut them up.
  • I love the skin left on, however, if you do not like the skin it will come off very easily at this point.
  • Place a good amount of butter, depending on your taste, into the potatoes.
  • Add any seasonings you want added at this point also.
  • I use a hand masher, as I like lumps, and mash the cooked potatoes until they are to your favorite consistency.
  • If you do not like lumpy, you may use an electric mixer for fluffier mashed potatoes.
  • When the butter in melted and the potatoes and as mashed as you like them add the milk and mash a little more.
  • If adding peas, fried onions, or any other veggie or bulky item, stir them in at this point.
  • Serve with or without gravy.
  • They are so good you will not care if you have gravy, I promise you!!!
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  • Remember that over mashing with give you a glue type texture so once the milk is added do not work the potatoes to much. Potatoes that have been beaten too much turn into a sticky, gooey paste because the starch in potatoes has been released. Over boiling them can cause dull and not so great mashed potatoes also, yet another reason NOT to boil them.

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    " It was excellent "
    sclaire ate it and said...
    I recently started making mashed potatoes this way when I decided to try to get by without so many processed foods. That meant the instant mashed potatoes had to go! This method is much better!
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