Tuesday, September 07, 2010

Tater Tips

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I love homemade mashed potatoes, and so do my hubby and kids. I know there are a million ways to make them, but in my opinion, here are a few tips for making some smashing-good ones (and hopefully healthier ones)! Oh, and it's not a recipe because I don't really follow one . . .

Do leave the skins on!! (At least we like them that way!)

After boiling and draining excess water, just mash potatoes with fork directly in pot. (We don't have to have ours whipped to complete smoothness.)

I like to melt a stick of butter in a dish and add some spices to that before adding the mashed potatoes. (Pictured below) Melting butter first helps keep potatoes hot.

Yummy add-ins-- salt, coarsely ground black pepper, parsley flakes, cold-pressed olive oil--maybe a teaspoon or 2, and minced garlic ( I like that better than garlic salt or garlic powder)

After mixing all of the above, I add whole milk (farm-fresh is a huge plus) and more butter as needed. It's nice to plop a few squares on top, cover dish, and then serve after butter has melted. (Heating milk first can help keep potatoes hot, but if I am using raw milk, I don't heat it!)

How do you like your mashed potatoes?

*Linked to

Tasty Tuesday

Tempt my Tummy Tuesday

Tuesdays at the Table

Works for me Wednesday

1 comment:

Shelley said...

I'd never thought of warming the butter separately - great tip! Has to be real garlic, too :)

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