Ingredients
- 6 cups of evenly cubed russet potatoes
- water enough to cover potatoes
- 4 teaspoons of salt dived
- 1 to 2 teaspoons of pepper
- 1/2 cup butter cut into small cubes
- 1/4 cup heavy cream or milk
Directions
Wash and peel potatoes to get around 6 cups. Place peeled potatoes directly in cold water to cover them. Pull potatoes out one at a time and evenly cube them. Put them directly back into the water. When all the potatoes are cut drain the water off and put in sauce pot and cover them with new cold water and add 2 teaspoons of salt to the water. Simmer potatoes until the potato slides off a knife when poked into it. Drain potatoes saving your potato water to use for gravy. Put potatoes back into pot or into a bowl. Add butter, cream, salt and pepper. Mash potatoes to desired texture. Taste potatoes and add more salt and pepper as needed.
Crock pot Mashed Potatoes
Ingredients
- 5 pounds red potatoes (skins on), or Russet potatoes (peeled)cut into chunks
- 4 cloves garlic
- 2 teaspoons chicken bouillon
- 1 (8 ounce) container sour cream
- 1 (8 ounce) package cream cheese, softened
- ½ cup of butter
- salt and pepper to taste
Directions
1. In a large pot of lightly salted boiling water, cook the potatoes, garlic, and bouillon until potatoes are tender but firm, about 15 minutes. Drain, reserving water. In a bowl, mash potatoes with sour cream, cream cheese and butter, adding reserved water as needed to attain desired consistency. (I use any leftover water for gravy, this makes good soup stock also).
Season to taste.
2. Transfer the potato mixture to a crock pot, cover and cook on Low for 2 to 3 hours. Just before serving, stir and check seasonings. (I stir every once in awhile just to keep it all well mixed.
