When making mashed potatoes it is important to use the right potato. Russet or Idaho potatoes are excellent for frying and red potatoes is what I prefer for mashing. The way to know when the potato is ready to be mashed is by pinching it with a fork; if the potato crumbles you know it is ready to mash. To jazz it up I have added mozzarella cheese before serving, an idea I got from my brother in law that the family loves. I have also added one sweet potato plus nutmeg for spice. When using a sweet potato remember that it will take longer to cook so I suggest steaming it for 10 minutes before adding the red potatoes. Make sure both the red potatoes and sweet potatoes are soft before you mash them.
- 2-3 lb of red potatoes (include 1 small sweet potato)
- 4 tablespoons of butter
- 1 cup milk or more
- pinch of nutmeg
- Peel the potatoes and cut in quarters.
- In a double boiler with steamer cook the potatoes until soft.
- Let the potatoes cool.
- Mash the potatoes with a potato ricer.
- Transfer the mashed potatoes into a pot.
- Add the butter, salt and nutmeg.
- Mix with a wooden spoon until butter has melted.
- Add the milk and keep stirring until a creamy consistency is reached. Add more milk if necessary.
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