Homemade Creamed Potatoes
By Deen Brothers
JUMP TO RECIPE
Ingredients
- 2 pounds russet potatoes
- Salt
- 3/4 cup milk
- 1/2 cup 1 stick unsalted butter
- Freshly ground black pepper
Directions
Put the potatoes in a large pot with enough salted water to cover. Bring to a boil and cook about 15 minutes or until very tender. Meanwhile, in a small saucepan, warm the milk and butter.
Drain the potatoes and return them to the pot. Mash potatoes well with a potato masher; use a wooden spoon to beat in the buttery milk. Season to taste with salt and pepper.
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I'm cooking for my family and they want potatoes and mushrooms and brown sauce and I have some leftover potatoes from making mashed potatoes
You can try putting butter in a pan and sauteeing like this, along with mushrooms:
Ingredients
Toppings, Optional
Instructions
Melt and brown the butter. Heat butter in a 10-inch nonstick skillet over medium-low heat. Cook until butter just begins to brown.
Brown the Mashed Potatoes. Add cold mashed potatoes to the pan. Spread evenly into pan. Cook until brown. Turn the mashed potatoes occasionally. Cook until golden brown, about 10 minutes. Season with salt and pepper to taste.
Before serving, top as desired. (optional)