Tuesday, November 8, 2016

Creamy Fluffy Mashed

A little tip for when your in a ruch; peel, cut into 1/4's, boil, drain, cool...

On a flat surface layout plastic wrap and dump your cool boiled potatoes on here, wrap the potatoes2 or 3 times them put in a freezer bag Ziploc seal and freeze. When your ready to use just pull out your potatoes the night before or the morning your using it and place it on the counter to defrost. Once ready prepare them as follows.

Creamy Fluffy Mashed Potatoes

5 lbs. medium potatoes, peeled, cut into large pieces

1 can evaporate milk

1/ 8oz. cream cheese, and softened

2 sticks of butter softened

2 tsp. garlic salt

3 tsp. black pepper

In a large pot add potatoes and add water to cover over the potatoes, cover with lid and bring to a boiling; reduce heat and cook until tender; about 20 25 minutes, then drain.

In another pot warm up milk, and all of the rest of the ingredients until the cream cheese melts. (keep an eye on the milk making sure it doesn't overflow).

While the milk is warming up mash the potatoes in large bowl until no lumps remain, add milk mixture in small amounts, mixing after each adding of milk mixture. (do not over mix potatoes will become gummy if overmixed and do not use a blender or hand mixer).


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