I wear 20 hats and they are all balancing on top of my head because none can ever be taken off. I am a mother, a sister, a daughter, a friend, a wife, a debater, a negotiator, a cleaning lady, an organizer, a party planner, a teacher, an artist, a business owner, a web designer, a marketing expert (I am not sure about the expert part, but it sounds good), an employer, an advisor, a tech guru, a researcher, and a cook.
I was not always a great cook, but I learned to be good at cooking certain meals. I have a few recipes under my apron that, through time and trial and error, I mastered or at least I like to think so. One of these is my mash potatoes. My daughters look forward to mash. I don't cook them often, and that might be why they are so special in my home.
So today, I am sharing with you how I cook my smooth tasty mash potatoes so that you, too, can give them a try. The following recipe feeds five people (my babies eat as much as we do) depending on how much of it they gobble up.
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3 lb bag Yukon Gold Organic Potatoes (out of this bag I use about 5-6 medium size potatoes about half of the bag) peeled and cut to 1 1/2 inches to 2 inches. I like to use the organic potatoes if I find them. For some reason, I have found they have a much richer taste.
1 can of Evaporated Whole Milk
1/4 to 1/2 a stick of butter (unsalted) I like my potatoes buttery so I use 1/2 stick
Kosher Salt and Pepper to taste
1 teaspoon full of diced garlic (optional)
Place your potatoes in a medium sauce pan and cover with cold water (just enough water to cover potatoes). Add salt to make the water salty, but not too much. Put pan to under heat and boil util potatoes are tender, but not falling apart, about 15-20 minutes.
Drain the potatoes and place inside a mixing bowl. At this point ,you can use a ricer, but I don't have one of those. If you do, good for you because you will probably make this mash recipe even better. I only have a potato masher and a Kitchen Aid mixer. So I place my potatoes in mixer and pre-mash them a little with my potato masher.
If you are using a ricer, place potatoes back into the pan and rice them into mixing bowl.
Warm can of evaporated whole milk and butter in sauce pan, (optional: add minced garlic if you like, follow last step if you use garlic) but do not allow to boil. With potatoes in mixer, turn on mixer to low speed and slowly begin to pour warm milk and butter mixture into mixing bowl. Once all milk has been poured in, you may put up the speed of your mixer to medium to high speed for about 3 seconds or until smooth. Add a little salt and pepper to taste and do one more quick mix.
Serve right away.
If you are reheating the mash or used garlic, I like to use a frying pan or shallow pan and beat under heat with a wooden spoon until the mash heats up evenly. You can also use this technique to give your mash potatoes a roasted-garlic taste.