Whenever I make these for a big event, I usually plan one to one and half potatoes per person, depending on how big they are. Then, I adjust the recipe accordingly. When they are done, I can put them in a lined slow cooker and they stay tasty for hours. I will sometimes toss in a little extra milk and butter just so that I know they won’t dry out, depending on how long it will be before everyone eats. This pan is always wiped out. Check out what they are saying about this recipe over at BigOven:
“First time I made mashed potatoes. Turned out really yummy :)”
This is an excellent recipe for first-timers, or for you if you just can’t seem to perfect your existing recipe.
6 medium potatoes; peeled, boiled, drained
3/4 teaspoon Morton salt
3 tablespoons Land O’ Lakes butter
1/4 cup milk
Mash potatoes with salt and butter. Gradually add milk, whipping till fluffy.
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Quick Tip: If your potatoes are too runny, let them warm up in the microwave or on the stove top to help absorb some of the liquid.
Thanks again to BigOven for this classic and simple recipe.