I love potatoes - we've discussed this haven't we?
Many years ago I learned the trick to good mashed potatoes ~ butter. Well, and of course, salt.
I try to use Yukon Gold potatoes when available, although any good potato will work. I dice them up and boil them in salty water until tender.
In goes the salt! I can't believe I caught the flow of the salt in this shot! Look at the butter start to melt.
Get out the mixer and get to mashin!!! Not smooth enough - *don't add milk* add more butter!!
The end result? Beautiful rich smooth mashed potatoes. I've never met a soul who hasn't loved them yet.
Why am I posting such a bad thing? Cuz I don't make them very often! I maybe make these potatoes 3-4 times a year, if that. Usually for Thanksgiving or Easter and then once or twice just for the occasion. Tonight my husband wanted a big steak, and what goes better with a big steak than potatoes?
I had a big spoonful, but then that was it! I've learned a little restraint. In the old days, I could have had a heaping helping of these!
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