MASHED AND CREAMED POTATO

                                                        MASHED AND CREAMED POTATO

Mash Potato

Ingredients:

Potato
water
Salt
Pepper


Procedure:

• Place potatoes in large saucepan; add enough water to cover. Add 3/4 teaspoon of the salt. Bring to a boil. Reduce heat to medium-low; cover loosely and boil gently for 15 to 20 minutes or until potatoes break apart easily when pierced with fork. Drain well.
  

  
• 2

  Return potatoes to saucepan; shake saucepan gently over low heat for 1 to 2 minutes to evaporate any excess moisture.
  

  
• 3

  Mash potatoes with potato masher until no lumps remain. Add margarine, pepper and remaining 1/4 teaspoon salt; continue mashing, gradually adding enough milk to make potatoes smooth and creamy.
  

  

CREAMED POTATO 

Ingredients:

Potato
water
Milk
Salt
Pepper

Procedure 

1. Russet potatoes must be cooked whole (do not chop). I learned this awesome tip from my Mom: russets are starchy potatoes which can fall apart or become water filled when boiled so it takes a few minutes longer to cook them but it’s well worth it!
2. BUTT AH!! Lots of butter and don’t skimp here. I’ve tried with less and the recipe still works but it’s incredible with the amount called for.
3. Butter must be softened, not melted. The flavor of the butter is different when it’s softened and it incorporates into the potatoes beautifully leaving them silky, silky.
4. HOT milk incorporates easiest into the potatoes and keeps the potatoes warm.
5. Using a mixer (whether it be an electric hand mixer or stand mixer) whips up the potatoes without the effort of mashing by hand and produces the smoothest results.
6. Salting the potatoes at the end keeps them from falling apart while cooking. Reflection:  I learned how to cook cream and mash potato in easy and delicious way.