June 28, 2009

Momma's Lumpy Mashed Potatoes Recipe

Southern Made Potatoes

Folks, have made a lot of talk the past few years about comfort food. But what I really think is that it's all about what you grew up eating.  

Take my Momma's mashed potatoes for example.  At first sight, I knew just looking at the bowl of comfort that it was the real deal, that it was not made from a box, it was 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. It is a reminder of my youth and to me, that is what comfort food really is all about.

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 consistency. Place in a covered dish and keep warm.
This is good by itself or with your favorite gravy.  Also great with sautĂ©ed onions.

Get this recipe and many more in my Grits to Guacamole cookbook, click here.

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