Chef Penny Moline shows you how anyone can cook with passion! Keep it simple, Keep it fresh, Keep it safe. And share it with someone you love!

Potatoes are peeled or the peel is left on it is up to what you like...my rule of thumb is red potatoes and yukon gold along with any thin skinned potato,... peel on....russet potato.... peel off...

Potatoes should be started in cold water rather than hot water.  This make the cooking more even and the heat going from the outside to the inside.

Potatoes are never cooled in cold water.  Unlike most vegetables....  Cold water after cooking can make them soggy.

Cut into uniform pieces before you are going to cook them.

 BASIC RECIPE FOR MASHED POTATOES

5 pounds potatoes, can be red, yukon gold, russets
butter as needed
cream or milk 1/2 cup or more for creamy potatoes
salt and pepper

Some people like white pepper,,,,if you like white pepper use it... I am fine using black pepper....my own personal opinion is that white pepper tastes and smells like my dog Rupert when he is wet....not that I have ever tried to taste my dog....but the smelll uuuuggghhhh....and I love my golden retriever!



Peel and eye the potato if using russet.  Simmer in salted water to cover until tender...about 30 minutes..test with a fork...if it slides into the potatoe easy...it's done...

Drain well and let the poatoes steam dry for a few minutes

Pass the potatoes thru a food mill or my favorite piece of equipment a ricer or
into a mixer with a paddle attachment.  Mix until all broken up.  You can change attachment at this point to a whisk ....or use a hand potato masher...

Beat in butter
add enough hot cream or milk to make it soft and moist but not runny
add salt and pepper to taste

DO NOT OVER MIX
can add one or more of the following to taste:  Cream cheese which is amazing, roasted garlic, ancho sauce, sour cream and cheese

Enjoy!  I was born in Idaho...so I LOVE potatoes!!!

Potatoes are peeled or the peel is left on it is up to what you like...my rule of thumb is red potatoes and yukon gold along with any thin skinned potato,... peel on....russet potato.... peel off...

Potatoes should be started in cold water rather than hot water.  This make the cooking more even and the heat going from the outside to the inside.

Potatoes are never cooled in cold water.  Unlike most vegetables....  Cold water after cooking can make them soggy.

Cut into uniform pieces before you are going to cook them.

 BASIC RECIPE FOR MASHED POTATOES

5 pounds potatoes, can be red, yukon gold, russets
butter as needed
cream or milk 1/2 cup or more for creamy potatoes
salt and pepper

Some people like white pepper,,,,if you like white pepper use it... I am fine using black pepper....my own personal opinion is that white pepper tastes and smells like my dog Rupert when he is wet....not that I have ever tried to taste my dog....but the smelll uuuuggghhhh....and I love my golden retriever!



Peel and eye the potato if using russet.  Simmer in salted water to cover until tender...about 30 minutes..test with a fork...if it slides into the potatoe easy...it's done...

Drain well and let the poatoes steam dry for a few minutes

Pass the potatoes thru a food mill or my favorite piece of equipment a ricer or
into a mixer with a paddle attachment.  Mix until all broken up.  You can change attachment at this point to a whisk ....or use a hand potato masher...

Beat in butter
add enough hot cream or milk to make it soft and moist but not runny
add salt and pepper to taste

DO NOT OVER MIX
can add one or more of the following to taste:  Cream cheese which is amazing, roasted garlic, ancho sauce, sour cream and cheese

Enjoy!  I was born in Idaho...so I LOVE potatoes!!!