Mashed potatoes can be made almost completely ahead. Do nearly everything - boil, peel and mash; stir in milk and salt - up to two days ahead. Before serving, reheat. Adding butter at the last minute makes them taste freshly mashed.
Photo by: Erin
Posted: Jan. 7, 2008
My Profile | Cooks I Like Reviews | Photos Recipes | Blog
Photo by: Linda
Posted: May 27, 2008
Photo by: jrbaker
Posted: Dec. 27, 2008
view »
Register now to save all your favorites in your recipe box.
more »
Quick Links: Start a Blog | Read All Blogs
Quick Links: Recipe Box | Shopping List
What's this?