Creamy Mashed Potatoes

admin — Fri, 13 Nov 2009 17:49:02 +0000

The first Thanksgiving I lived in New York, I decided to throw a dinner party for sixteen people. I was still living amongst boxes and I bit off more than I could chew, so to speak. I was running around like a chicken with its head cut off when my friend Kevin jumped in and offered to make the mashed potatoes. I actually liked his method better than my own and now, I always make Kevin’s mashed potatoes.

Place the potatoes in a medium-size pot. Cover the potatoes with cold water and add 1 teaspoon of salt. Bring the water to a boil over medium-high heat. Lower heat to a simmer and cook until potatoes are fork tender, about 20 minutes. Drain.

Return the potatoes to pot and add the cream cheese, milk, butter, 2 teaspoons salt, and pepper. Using a handheld electric mixer, whip the potatoes until smooth and creamy with no lumps. Adjust seasoning to taste.

Homemade Potato Chips

admin — Tue, 27 Oct 2009 20:49:08 +0000

Use a mandoline to slice the potatoes 1/8-inch thick. Place the potato slices in a large bowl and cover with cold water. Refrigerate 1 hour. Drain and pat very dry with paper towels.

Heat a few inches of peanut oil to 350°F in a Dutch oven. Fry the potatoes in batches of 10 to 12 depending on the size of your pan, until golden brown, about 4 minutes. Drain on paper towels and sprinkle with salt.

..:: KATIE LEE ::.. » Potato

Creamy Mashed Potatoes

Homemade Potato Chips