After the baked potato, the next most-thought of version seems to be whipped or mashed potatoes. A difference in preparation but both are equally good.
Whipped potatoes require peeled, boiled potatoes hot from the pot. Drain off all but about 1/4 cup of the cooking water and place the water and boiled potatoes into a large mixing bowl. Heat up 1/2 cup milk and 1/4 cup of butter. Again, you can easily adjust these amounts to suit the number of potatoes being used.
With an electric mixer, whip up the potatoes until you have the lumps pretty much a thing of the past. Gradually add the hot milk/butter and continue whipping until fluffy and well-combined. Add salt and pepper to taste, give it another round with the beaters and serve. Hint: I usually put the prepared potatoes in a glass bowl in case I have to heat them up in the microwave.
Mashed potatoes take the same ingredients but are a bit quicker and easier. Personally, I like a few chunks of potato midst the smooth so usually go this route. As with whipped potatoes, drain all but 1/4 cup of the cooking water. Put the potatoes and water back into the cooking pot. Add the milk and butter and mash down with either a potato masher or a wooden spoon. You want to smooth it out a bit. Season to taste and serve. Because they are still in the pot, if you have to hold them for latecomers to the dinner table, you can put the pot over the very, very lowest temperature on the stovetop and they should keep warm without burning. It depends on your stove so don't walk away the first time you try this.
No comments:
Post a Comment