Easy Mashed Potatoes Recipe

Stir in milk (or cream) and butter.Set aside and keep warm.

When the potatoes are cooked, remove from the oven and allow to cool for 10 minutes.Kalki 2898 ad breaks record:Cover potatoes with cold, salted water.

After cooking, let the mashed potatoes cool down to room temperature quickly.Mash the potatoes with a masher.

Then lower the heat to medium and gently simmer until the.When the potatoes are ready, use a colander to drain the water.Then, mash the potatoes using a food mill, potato masher, or another preferred method.

Heat milk on the stove top (or in the microwave) until warm.Place the potatoes and garlic in a large pot and cover with cold water by 1 inch.

Cut the potatoes in half or quarters depending on the size.When the potatoes are done, melt the butter in the same pot.Perfect by itself, as a side or in a charcuterie.

Place potatoes in a large dutch oven or stock pot.Cook 15 minutes or until potatoes are very soft (jab with fork to test, they should fall apart).

Put the mashed potatoes in a sealed container or resealable plastic bag, removing excess air.Add the chunks of potatoes to a pot.Add sour cream, butter, cream cheese, salt, pepper, and oregano.

Peel potatoes and keep in cold water until ready to cook.Prepare your melted butter mixture.

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