A question about a recipe: Marge’s (Twice Cooked) Mashed Potatoes
I have a question about step 3 on the recipe "Marge’s (Twice Cooked) Mashed Potatoes" from coffeefoodwritergirl. It says:
"When potatoes are done, drain, put back in pan, add butter, cream and garlic. Whip with hand held beater over low heat until large chunks are gone and butter is melted. Add sea salt and pepper, adjust for taste and beat again to incorporate. You want the potatoes on the almost creamy side, but be careful not to over-mix or they will become gummy.
" How much butter should be added?
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Recipe question for:
Marge’s (Twice Cooked) Mashed Potatoes
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2 Comments
It's not my recipe nor my method but I can tell you this: The more the better! If I'm cooking to impress, for each pound of potatoes, I'll use a quarter pound of butter (cut into pieces) then add sufficient heavy cream for consistency (two steps, in that order, to preclude turning the potatoes into glue).
Most people add less, some add even more, it's totally up to you how rich you want them to taste.