Tricks To Great Mashed Potatos?
Ok, I've been put in charge of making the mashed potatos for 30 people this Thanksgiving. What can I do to make sure they're the best, fluffiest, tasty, rib sticking, memorable taters anyone in m...
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DREAM POTATOES
5 pounds of potatoes, peeled cooked and mashed with some potato water (russets work best) 3 average size potatoes equal about 1 pound
To the hot mashed potatoes beat in until smooth and creamy:
8 ounces of softened sour cream (low fat or no fat is fine)
1 cup sour cream (low fat or no-fat is fine)
1 teaspoon salt
¼ teaspoon white pepper (black will work)
2 tablespoons softened butter or margarine
Generous dash of garlic powder (optional)
Place in a casserole. These potatoes can be refrigerated up to 2 weeks or freeze them and use in 2-3 months. Bake at 350 or microwave until heated through. I use these for holidays. I can make them ahead of time and I don’t have to mess around with making mashed potatoes just before the meal is served.
5 pounds of potatoes, peeled cooked and mashed with some potato water (russets work best) 3 average size potatoes equal about 1 pound
To the hot mashed potatoes beat in until smooth and creamy:
8 ounces of softened sour cream (low fat or no fat is fine)
1 cup sour cream (low fat or no-fat is fine)
1 teaspoon salt
¼ teaspoon white pepper (black will work)
2 tablespoons softened butter or margarine
Generous dash of garlic powder (optional)
Place in a casserole. These potatoes can be refrigerated up to 2 weeks or freeze them and use in 2-3 months. Bake at 350 or microwave until heated through. I use these for holidays. I can make them ahead of time and I don’t have to mess around with making mashed potatoes just before the meal is served.
