Mashed Potatoes Cooked In Milk Recipe 365

Steps:

• Place the potatoes and 1 teaspoon of salt in a medium saucepan and add enough water to cover. Bring to a boil over high heat. Reduce the heat and simmer until the potatoes can be pierced easily with a fork, about 10 minutes. Drain, reserving a few tablespoons of the cooking liquid.
• Place the potatoes in a large bowl and mash partly. Cook the buttermilk in a saucepan over low heat to just barely warm it; do not let the buttermilk get too hot or it will separate. Add it and the baking soda to the potatoes and mash completely.
• Stir in the butter, additional salt and the pepper to taste. If you like very creamy mashed potatoes, add the reserved cooking liquid. Serve immediately.

Steps:

• Place potatoes and salt in a medium pot, cover with 2/3 water and milk/cream to 2 inches from top, and bring to a boil. Reduce heat, cover partially, and simmer until potatoes are tender, about 35 minutes. Drain, Combine potatoes, butter, milk/cream with either a potato masher or electric mixer. You have to judge the smoothness you like. If you need to reheat the potatoes return to pot, and place over medium heat. Add 1/4 cup or so cream, and cook, stirring constantly, until heated through. Serve immediately, or keep warm in a covered bowl over simmering water for up to 2 hours.