Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, master mashed potatoes. It is one of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Master Mashed Potatoes is one of the most popular of recent trending meals on earth. It’s easy, it is fast, it tastes yummy. It is enjoyed by millions every day. They are nice and they look fantastic. Master Mashed Potatoes is something which I have loved my whole life.

ADOPTED RECIPE Originally one of Recipe*Zaar's famous MEAN CHEF's Recipes. From pot roast to short ribs, Salisbury steak to fried chicken, mashed potatoes are a common side dish for many meals. Despite the sheer diversity, mashed potatoes are a somewhat sensitive dish to prepare.

To begin with this particular recipe, we have to first prepare a few ingredients. You can have master mashed potatoes using 7 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Master Mashed Potatoes:

1. Get 2.5 lbs potatoes - russet or Yukon gold are best
2. Prepare 1 (14.5 oz) can evaporated milk
3. Prepare 6 tbs unsalted butter - cubed
4. Make ready 1/2-1 tsp salt
5. Get 1/4 tsp black pepper
6. Get enough water to cover potatoes
7. Get 2 tsp or 2 cubes chicken bullion (optional)

You just can't go wrong with this classic recipe for comfort food! A food mill makes the smoothest mashed potatoes. A warm, fluffy, creamy bowl of mashed potatoes is a must on any Thanksgiving buffet. Some of us like them pure with just milk, butter and a pinch of sea salt, while.

Instructions to make Master Mashed Potatoes:

1. Wash, peel and cut potatoes to 2 inch chunks. Place in colander and rinse under cold running water to rinse off excess starch. This will help keep them fluffy. Promise.
2. Transfer to a medium/large pot. Add enough water to cover potatoes by about 1/2 inch. Add chicken bullion if desired (adds to the depths of flavor).
3. Bring to a boil over medium high heat. Reduce heat to medium, cover and boil gently until potatoes are fork tender. About 12-15 minutes.
4. Drain potatoes in colander. Return potatoes to pot over low heat. Add butter, half the can of evaporated milk, 1/2 tsp salt, and pepper.
5. Use manual potato masher or handheld electric mixer to mash and blend to desired consistency. Add additional evaporated milk as needed. I generally need about 3/4 of the can. Taste and add more salt as needed.
6. Note: using the electric mixer will help provide a very smooth and creamy mashed potato, but be careful not to over mix as this can turn them gluey instead of creamy and fluffy.

For a light, flavorful mashed potatoes recipe, we used high-starch potatoes such as russets. The right tool was important in getting the best result: For smooth mashed potatoes, a food mill or potato ricer fitted with the finest disk was th. I got so tired of watery mashed potatoes that I started buying the Bob Evans in the refrigerated area of the grocery. My husband couldn't believe it I told him I had yet to make any better than Bob. I made these last night with some country steak and gravy and they were delicious!

So that is going to wrap this up with this exceptional food master mashed potatoes recipe. Thanks so much for your time. I’m confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!