You can't go wrong with this classic recipe for mashed potatoes. These taters go well with a diversity of dishes. Mashed potatoes in about half an hour.
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Peel the potatoes using the potato peeler and rinse them in a large bowl with fresh, cold water. Slice the potatoes into slices.
Doing this will lower overall cooking time because the potatoes will cook faster.
Put a large pan on high heat, and add the potato slices and cold freshwater. The potatoes have to be covered by water for at least 1 inch. Add half a teaspoon of salt to the water. Be sure to have the heat fully up.
When the water starts boiling, reduce the heat to medium-low. Let it simmer for 10 to 15 minutes until you can easily poke through the potatoes with a fork. When the potatoes are done cooking, drain the water, and for a very smooth result, you can also use a fine sieve to mash them.
Use a ladle to press the potatoes through the fine sieve. Pour (preferably warm) cream and butter over the potatoes. Add milk and beat until the mashed potatoes are very smooth.
Add more milk to make the mashed potatoes more creamy. It's up to you how creamy you want them to be. Finally, add some salt and pepper to taste and serve immediately.
These mashed potatoes are a classic, one of those dishes where you can't go wrong! Enjoy!
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