Ann’s Cuisine: Creamy Tasty Mashed Potatoes

Creamy Tasty Mashed Potatoes

This recipe is anchored in my family. When I make mashed potatoes, I need to make it for a family of 8 easily since my boys just gobble it up and ask for more. Mashed potatoes taste better the next day so make extra. Don’t forget to add homemade gravy.

4-5 + potatoes ***
1/4 tsp salt,
1/4 tsp pepper,
1/4 tsp onion powder,
1/4 tsp garlic powder,
1/4 tsp turmeric,
1/4 cup + milk ***
margarine/butter ****

Peel potatoes and cut in cubes. Put in pot with water and boil until cooked, then drain.

In the same pot add the spices, margarine, milk and mix. Adjust the seasonings as you see fit. There are many people who can not afford butter, so the cheaper margarine can be used. You can use regular milk or for a different taste use condensed can milk or powder milk. some people use chicken broth instead. I haven’t tried that yet,

*** Both potatoes, milk and margarine are Items that I find are hard to give an amount. I never measure those, I just eyeball it. Cooking is common sense. Obviously the size of the potato changes the amount of a recipe. So the best I can say is start with 4-5 large potates, or 7-8 medium potatoes or 12-14 small potatoes. Many people watch their intake of margarine, some don’t. When it comes to mashed potatoes I put a good 2-3 tablespoons of margarine. Add 1/4 cup of milk to start and I’m sure it will be thick. If it is not creamy enough, add a tiny bit more until it is creamy to your taste. If you find that there are not enough spices, then just add a tiny pinch more and taste test. Cooking is 80% common sense and 20% taste test.

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