Never have made mashed potatoes from scratch; this recipe inspired me: I used a 5-lb. bag of Yukon gold potatoes, doubled the butter, used evaporated milk and some of the potato water to make about 3/4 cup, added 2 teaspoons of garlic powder, and used black pepper. I scrupulously scrubbed the potatoes and cut out any eyes before quartering. They were easy to boil and mash before using the hand mixer to whip them into shape. When it's this easy, instant potatoes become less of an option.
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