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Mashed Potatoes
From Dorothy McNett's recipes at www.dorothymcnett.com. Add 1-2 heads of roasted garlic cloves to the mashed potatoes for a special fluffy rendition of Garlic Mashed Potatoes. Of course you can boil or steam your potatoes any way you wish, but when cooked in the microwave they taste better as you are not draining any of the flavorful juices away, and more of the nutritional value is kept. This is especially wonderful when cooking for a small group of people, but for a large crowd you will want to boil the potatoes until tender in a large stock pot.
2-3 russet potatoes, peeled if desired
1 tablespoon water
1/3 cup milk or broth
1-2 tablespoons butter, if desired
salt and pepper to taste
Wash potatoes well, peel if desired. Cut each one into quarters. Place potatoes and water in glass or ceramic batter bowl. Cover with a plate or waxed paper. Microwave on high, using 5-6 minutes per pound of potatoes as a guide, or until tender. One potato usually takes about 3 minutes, so two potatoes would cook in about 5-6 minutes. When ready to mash or whip, heat the milk or broth with the butter, salt, and pepper 1 minute. Pour over the potatoes and mash as desired. You can make ahead of time if desired. Cover and set aside. At serving time, simply microwave until hot.
Recipe created 1995-01-01.
