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Home-Style Mashed Potatoes
SUBMITTED BY:
Christine Wilson
"Leaving the tender skins on the spuds not only saves time, it sparks the taste and adds color to these hearty mashed potatoes. They're perfect with the pork roast and versatile enough to go well with other entrees. --Christine Wilson Sellersville, Pennsylvania"
PREP TIME
40 Min
READY IN
40 Min
SERVINGS & SCALING
Original recipe yield: 8 servings
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INGREDIENTS
3 pounds red potatoes, quartered
2 teaspoons salt, divided
1/4 cup milk
5 tablespoons butter or margarine
1/4 teaspoon white pepper
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DIRECTIONS
Place potatoes in a large saucepan or Dutch oven; cover with water. Add 1 teaspoon salt. Cover and bring to a boil. Reduce heat; cook for 20-30 minutes or until very tender.
Drain potatoes well and place in a large mixing bowl. Add 1/4 cup milk, butter, pepper and remaining salt. Beat on low speed until potatoes are light and fluffy, adding remaining milk if needed.
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REVIEWS
MORE MEMBER REVIEWS
Reviewed on Nov. 22, 2006 by
C Kronenberg
This is my favorite way to eat mashed potatoes, with the skin on! much healthier this way, adds texture, and my family also prefers them this way! I'm so glad, because I hate peeling!
2 users found this review helpful
Reviewed on May 1, 2008 by
BasiaBoop
Great recipe. I never made mashed potatoes with the whole peel and i was pleasantly surprised it wasn't overloaded with the peels. No more peeling for me. Husband loved it too. The only thing i did a tad different, is i reserved some of the water after the potatoes were cooked. Then when the recipe calls for milk, i added some of the water with the milk. Salt to taste. Its a keeper.
0 users found this review helpful
Reviewed on Mar. 6, 2008 by
HPELLOWSKI
It was a hit at my party! Thanks
0 users found this review helpful
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