Hugh Maloney

Mashed Potatoes

Salads, Soups & Vegetables
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Hugh Maloney
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Published

Description

Cut potatoes in half, then cut each half into quarters, making eight pieces per potato.

Place potatoes in a saucepan with just enough water to cover.

Bring to a boil and simmer until potatoes are done, about 20 to 30 minutes. Drain.

Place potatoes in a medium bowl and add remaining ingredients to taste. Mash until light and fluffy.

Add half-and-half a tablespoon at a time so the potatoes do not become too liquid. Taste before adding cream because the potatoes may already be salty.

Source Note

Original page 122. Contributed by Hugh Maloney.

Ingredients

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  • 3 large russet potatoes
  • Salt
  • 4 tablespoons butter
  • Half-and-half cream

Directions

Ordered steps keep the recipe easy to follow.

  1. Cut potatoes in half, then cut each half into quarters, making eight pieces per potato.
  2. Place potatoes in a saucepan with just enough water to cover.
  3. Bring to a boil and simmer until potatoes are done, about 20 to 30 minutes. Drain.
  4. Place potatoes in a medium bowl and add remaining ingredients to taste. Mash until light and fluffy.
  5. Add half-and-half a tablespoon at a time so the potatoes do not become too liquid. Taste before adding cream because the potatoes may already be salty.