Reply to Give Me Your Best Mashed White Potato Recipe

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[quote=Anonymous]For 12, this is what I would do (and not to brag, but I am known for my mashed potatoes and they are consistent)

1. Peel 10 large russets/baking sized potatoes and cut into 1 inch cubes
2. Start them in cold water and bring to a boil - use large pot and cover them by at least 2 inches
3. Boil until you can break one with a fork
4. Drain thoroughly and add 1-2 sticks of salted butter and a block of cream cheese
5. Leave in pan with the butter and cream cheese with top on to let the butter melt
6. Heat 1 cup of milk in microwave
7. Use hand mixer to "mash" the potatoes - literally, do not turn it on and use it to mash them up with the butter and cream cheese
8. Turn beaters on to high and quickly run it through the potatoes two or three turns around the pot
9. Add half the milk, beat on high one turn around the pot
10. Check consistency and add salt and pepper to taste. Add more milk and quickly beat it in.

The beaters are good to "fluff" them up, but too much beating makes them gluey. My technique keeps them from being overbeaten but is much easier than a ricer. I also think the "mashed" ones can be a little dense.[/quote]

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