Linda's Fluffiest Mashed Potatoes You Will Ever Eat
October 10, 2011
Categories: Comfort Food, Dinner, Side Dishes, Vegetables, Potatoes, North American, Budget-Friendly, Easy/Beginner Cooking, Kid Pleaser, One-Pot Meal, Quick Meals, Christmas, Easter, Entertaining, Fall/Autumn, Sunday Dinner, Thanksgiving, Winter, Boil, Stove Top, Gluten-Free, Vegetarian, Make it from scratch, Kosher Dairy more
"These potatoes are so light and fluffy and delicious. Try them and see for yourself... NOTE: If you use anything other than large potatoes cut down on the sour cream and milk, but still use the eggs. DO NOT leave out the eggs. The eggs are what make the potatoes fluffy. The eggs do get cooked when they are mixed up into the potatoes. For best results, use a potato masher. If you over beat them with an electric mixer, they will get gooey and starchy as the gluten breaks down, and they won't be light and fluffy."
In a large pan, boil potatoes with salt until tender, 20-25 minutes.
Drain water, and add remaining ingredients.
Mash until smooth with a potato masher. Do not whip continually with a beater, or the potatoes will get gooey and starchy as the gluten breaks down.
Note: You can turn these potatoes into garlic mashed potatoes by adding 3 cloves roasted garlic when you mash.
You can turn these potatoes into garlic onion mashed potatoes by adding sauteed onions and roasted garlic to your taste while mashing.
For another tasty dish try adding shredded Cheddar cheese and cooked broccoli pieces.
Nutritional FactsServing Size: 1 (380.6 g), Calories 418.3, Total Fat - 20.8 g, Saturated Fat - 12.4 g, Cholesterol - 119.1 mg, Sodium - 632.4 mg, Total Carbohydrate - 50 g, Dietary Fiber - 7.3 g, Sugars - 4.6 g, Protein - 9.6 g, Calcium - 93 mg, Iron - 1.9 mg, Vitamin C - 27.7 mg, Thiamin - 0.2 mg.
Tips & Variations
No special items needed.