2 lbs.Idaho Potatoes
4 oz. Butter or margarine (butter preferred)
6.5 oz. milk
1/2 tsp. Salt
1/4 tsp. PepperDirections:
Thoroughly wash your potatoes in the sink.
Peel your potatoes leaving the desired amount of skin on the potato. Remove all the skin if you would like.
Using a knife and cutting board, cut the potatoes into smaller pieces. (This will allow the potatoes to cook more evenly and quickly)
Once all potatoes are cut, place them in the large pot and cover with cold water. (Bring level of water to just above the top of the potatoes.)
Bring water to a boil and turn down to medium heat.
Cook potatoes until fork tender.
Once potatoes are cooked, dump them into a colander to drain the water.
After water has drained well place the potatoes back into the large pot.
Add butter or margarine along with milk to the cooked potatoes.
Mix well with wire whisk or electric whisk until the desired consistency is reached.
Using a rubber spatula, fold in the salt and pepper and stir well to incorporate.
Cheesy Potatoes: At the end of step two add ½ to 1 cup of your favorite shredded cheese when folding in the salt and pepper.
Garlic Potatoes: At the end of step two add 1 to 1 ½ tablespoons of fresh chopped garlic when folding in the salt and pepper. Presented by:
Texas RoadhouseDate Aired:
December 06, 2012