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While most people make whipped potatoes
without a recipe, this one was specifically requested by Serena.
Measurements are not exact as they are dependent on size of potatoes and how
long the potatoes have been cooked. Options are shown. |
| Quantity |
Ingredients |
Preparation Notes |
| 6 - 8 med |
Russett
Potatoes |
- Peel potatoes and wash
- Cut into 1 - 1.5 inch pieces
- Put in pan and cover with water
- Put 1 tsp salt in water.
- Bring to a boil and boil stirring once or twice to
make sure that none are stuck to the bottom. Boil until fork tender.
- Remove from heat and drain
- Put potatoes in a large mixing bowl and using an
electric mixer on a lower speed, break apart the potatoes.
- Add butter reserving two pats for the top
- Mix well
- Add part of the milk and continue mixing and adding
milk until consistency is smooth but not soupy.
- Salt and pepper to taste
- Turn mixer to a high speed and whip for a couple
of minutes.
- Put two pats of butter on top and serve.
|
| 1 Stick |
Butter or
Margarine (sliced into pats) |
| 1/2 - 1 C |
Milk |
| 1 tsp |
Salt |
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Salt and Pepper
to taste |
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Garlic - minced
or roasted (optional) |
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Parsley
(optional) |
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Chives
(optional) |
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Download print friendly version of this recipe from the Soltys
Family Favorite Recipe Collection.
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