Take my Mommas mashed potatoes for instance. I knew just looking at the bowl that it was the real deal, not instant. Even today, my preference of mashed potatoes is a bowl full of creamy, buttery and whipped potatoes with just the right amount of small lumps that fills my mouth with comforting gratification.
Momma's Lumpy Mashed Potatoes
2 pounds yellow or Idaho potatoes -peeled and quartered
1 1/4 cups whole milk or buttermilk
4 tablespoons unsalted butter
1 teaspoon salt
1/4 teaspoon black pepper
Place potatoes in medium pot and cover with cold water by 1 inch - bring to a boil and reduce heat to medium low. Simmer uncovered until fork tender, 15 to 20 minutes. Drain in a colander until dry. Return about half of potatoes to the pot; add milk, butter, salt, and pepper to taste. Whip with a hand mixer or heavy fork until fluffy, about 4 minutes. Add remaining potatoes and beat until desired consistancy. Place in a covered dish and keep warm.
This is good by itself or with your favorite gravy. Also great with sautéd onions.
Get this recipe and many more in my Grits to Guacamole cookbook, click here.
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