Dec 13, 2005
Mmmm, just like Mom used to make! I used 5 Tbs of butter, and skim milk, because that's all I had. After straining the water out, I put the taters in the hot pot back on the burner, on low, and let the excess water steam away for a minute. Emeril suggests this for avoiding goopy or runny taters. I used a hand electric mixer right in the pot, just like Mom. (Make sure your nonstick can handle it--mine can, Cooks Essentials is tough.) Use a low speed to avoid overbeating. Add milk gradually until you get the consistency you want. I like mine thicker, with a few little pieces to letcha know they're REAL. If you like a more perfectly whipped version, a stand mixer would work better. Just keep an eye on it so you stop it at the right time. Do NOT substitute a food processor--wrong tool for the job. You'll get a glutinous glob. If you use a stand mixer, preheat the bowl in hot water to keep your taters hot. Good idea to warm up your serving bowl, too, if you're using one. In addition to the add-ins other reviewers have mentioned, try whipping in sour cream, or fold in grated cheese, crumbled crisp bacon, sprinkle chives on it, or anything you top taters with. I like just fresh ground salt, pepper, and butter. Good quality taters have a wonderful taste without needing to be hidden behind strong flavors. And, don't let highly seasoned spuds upstage your main dish. Thanks, Sandra, for the recipe/prep tips!
—kentuckyliz
