Recipes

[ECBG]

I prefer to get a bag of russet potatoes.  I drain the peeled cubes as soon as the water turns milky or at 20 minutes.

Usually, I use real butter and a lot of sour cream.  They're ultra fluffy!

[NJgirl 1205]

I like to steam (this prevents them from getting watery) Yukon golds.  They seem to be naturally more flavorful and creamy (and I love the color).  I then add equal parts of butter, milk or cream and sour cream and lots of salt and pepper to taste.  It is a once or twice a year treat so I don’t skimp on the fat.  My family likes a lump here and there , not baby food, so I just mash.  So quick and easy.  I never dId understand instant.

[SCHULTZI]

This is the way I do mine now.  I used to use real potatoes and go thru the monkey motion of peeling, boiling and them creaming them.

I have now found a much better and easy way to do them.  I think!

I use IDAHOAN BABY REDS.  I think they are the best and they are really good we think.

It calls for 2 cups boiling water.  I use 1-1/2 cups boiling water.  Than I had a half stick

butter and the contents of the package.  I whisk them up and add seasoned pepper to

them.  Then I add 1/2 cup milk to them.  We think they come out really good and so easy

to do. They really taste good also.  Not like the old instant potatoes from years ago

[Lynneuk]

Russets steamed then mashed with some butter and cream. Lots of salt and pepper. Sometimes I’ll roast a head of garlic and squeeze out the cloves and mash that with the spuds especially as a side for steaks.

[Lynneuk]

Russets steamed then mashed with some butter and cream. Lots of salt and pepper. Sometimes I’ll roast a head of garlic and squeeze out the cloves and mash that with the spuds especially as a side for steaks.
Never instant! They are revolting 🤢