When I tell you these are the best mashed potatoes in the world.....I mean it. Our dad has mastered the art of mashed potato making. If you aren't intrigued yet, then allow me to make that happen now. 3 words: cream, butter, and salt.
This recipe is mashed potatoes for a crowd. Feel free to make a smaller batch! Although you might regret it!
15 medium russet potatoes, cubed (from Idaho of course)
1/2 Cup butter (Not even kidding here)
Cream or half & half
Salt & pepper to taste
Instructions: Cube potatoes into small pieces. Put in a pot of cold water. Cook for 15-20 minutes on medium heat until potatoes are soft. Drain water. Using an electric mixer (like this), mash potatoes until smooth. Start adding cream or half & half in small amounts until desired consistency is reached. At this point, potatoes will be smooth, not lumpy. Add butter, salt, and pepper. Enjoy!!
Step by step instructions:
Cube potatoes into small pieces.
Put in a pot of cold water. Cook for 15-20 minutes until potatoes are soft. Drain water and mash with an electric mixer. Add cream or half & half, butter, salt, and pepper. Enjoy!!
Print recipe here:
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Welcome to Clover Lane!! We are Cassie & Sadie and this is our fun little creative outlet. We are sisters and we seriously live to eat, and love to laugh and craft! We are so glad you have joined us!
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