It’s not a holiday at our house without mashed potatoes on the table. My family likes mashed potatoes to be lumpy! I seldom have any of these left over after a meal but they make great potato pancakes, also. I usually make these for the whole family at Christmas and Thanksgiving and have used as much as 10 lbs. of potatoes at a time and go home empty handed.
Mashed Potatoes Ingredients Needed:
Salt and pepper
Everyone heads for the mashed potatoes because they are afraid we are going to run out! My girls could probably eat five pounds of these themselves. I will think I have made enough during the process and I never do. I am not sure I could make enough of these to feed my family at one meal. It’s amazing how 4 simple ingredients can make such a wonderful dish! At Thanksgiving, we always serve them with our Barley Casserole. They compliment each other perfectly!
I do think the evaporated milk makes a big difference in these potatoes. I use the 12 ounce can of evaporated milk and add until you get the consistency you want your potatoes to be. You can also make these a day in advance and reheat them in the microwave, just heat them up in a microwave safe bowl. You can also put them in a slow cooker (in advance) and turn them on low, once warm turn them to the warm setting. If they become dry at all, you can just add more butter. You can reheat them in a baking dish on 350 in the oven until they are warm. The fastest way is to do them in the microwave, stirring every couple of minutes
In the summer time, serve these with my Maple Baked Beans with Sausage. They go together great for a cookout!
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Creamy Mashed Potatoes
This recipe for Creamy Mashed Potatoes is one you’ll make over and over again.
- 8 medium to large potatoes
- 1 stick butter or margarine
- Salt and pepper to taste
- 1 can evaporated milk
Cover peeled potatoes with water and boil until tender.
Drain. Add butter, salt and pepper, and enough evaporated milk until consistency you like. I always hand mash my potatoes.
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