Mom Florence's Instant Mashed Potatoes
Recipe: #44696
June 04, 2025
Categories: Side Dishes, Southern, Evaporated Milk, Butter/Margarine, more
"She made a huge (really big) Tupperware bowl at one time and stored leftovers in fridge for leftovers (microwaved)and potato salad. She used the mixer and beat them in the bowl. We didn't have butter so she used margarine (country crock for table). I use butter, you do you. She also used a lot of canned milk in different recipes. Everyone did because it was cheap. We used 2 percent milk for fresh."
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (167.3 g)
- Calories 104.5
- Total Fat - 6.8 g
- Saturated Fat - 4.2 g
- Cholesterol - 18.6 mg
- Sodium - 239.4 mg
- Total Carbohydrate - 9.4 g
- Dietary Fiber - 1.2 g
- Sugars - 2.1 g
- Protein - 1.9 g
- Calcium - 44.1 mg
- Iron - 0.3 mg
- Vitamin C - 4.6 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Add potatoes to Tupperware container (or metal mixing bowl).
Step 2
Heat the water and butter to boiling.
Step 3
Add milk to pan, keeping the milk can handy.
Step 4
Pour hot mix into the Tupperware container.
Step 5
With electric mixer start whipping potatoes, be careful it's hot!
Step 6
Season to taste, Mom used less salt and more pepper
Step 7
Add more milk if you need to because it's too thick; add when beating.
Tips
No special items needed.
0 Reviews
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