Xringshooter
08-04-2017, 02:50 PM
Stole this receipe from a friend.
I only make large batches because our family loves potatoes.
I use Russet potatoes because I like the texture but I have used red potatoes and Yukon Gold.
Five pounds of potatoes
One pound of the sharpest cheddar cheese you can find
Garlic powder
Onion powder
Bacon bits
Salt
Pepper
Chopped chives
Milk
1/2 lb of butter or margarine
1 potato masher, these are mashed potatoes, not whipped potatoes.
Fill the kitchen sink with hot water and put all the potatoes in there. This is to loosen the dirt.
Loosen the dirt? Aren't you going to peel them? Nope. The skins stay ON.
After soaking the spuds for about a half hour, scrub them well, cutting off any obvious bad spots. Once all are scrubbed, rinse them to get any residual dirt off.
Cut the potatoes into halves lengthwise, then cut those again lengthwise, finally quartering each quarter. Doing the math, that's 16 small pieces from each potato.
Throw the potatoes into a large stock pot and cover with cold water. Drain and rinse a couple times.
Cover the potatoes with cold water and put it on the stove with the fire on. Add about a teaspoon of salt.
Bring to a boil and then let them cook until you can cut them with a fork easily. Drain well, leaving them in the pot.
Put the butter/margarine in with the potatoes.
Cut up the cheese into small chunks and add to potatoes.
Add a bit of milk, this is a judgement call.
Start mashing. Mash like mad.
Add enough pepper to see black specks throughout the potatoes.
Add a couple tablespoons of chopped chives
Add about two ounces of bacon bits.
Add garlic powder, salt and onion powder to taste.
Mash like mad! Be sure to get down into the corners of the pot or else you'll leave lumps there.
Sometimes, I'll finely dice a quarter of a large onion, sauté the onions and add those as well.
I only make large batches because our family loves potatoes.
I use Russet potatoes because I like the texture but I have used red potatoes and Yukon Gold.
Five pounds of potatoes
One pound of the sharpest cheddar cheese you can find
Garlic powder
Onion powder
Bacon bits
Salt
Pepper
Chopped chives
Milk
1/2 lb of butter or margarine
1 potato masher, these are mashed potatoes, not whipped potatoes.
Fill the kitchen sink with hot water and put all the potatoes in there. This is to loosen the dirt.
Loosen the dirt? Aren't you going to peel them? Nope. The skins stay ON.
After soaking the spuds for about a half hour, scrub them well, cutting off any obvious bad spots. Once all are scrubbed, rinse them to get any residual dirt off.
Cut the potatoes into halves lengthwise, then cut those again lengthwise, finally quartering each quarter. Doing the math, that's 16 small pieces from each potato.
Throw the potatoes into a large stock pot and cover with cold water. Drain and rinse a couple times.
Cover the potatoes with cold water and put it on the stove with the fire on. Add about a teaspoon of salt.
Bring to a boil and then let them cook until you can cut them with a fork easily. Drain well, leaving them in the pot.
Put the butter/margarine in with the potatoes.
Cut up the cheese into small chunks and add to potatoes.
Add a bit of milk, this is a judgement call.
Start mashing. Mash like mad.
Add enough pepper to see black specks throughout the potatoes.
Add a couple tablespoons of chopped chives
Add about two ounces of bacon bits.
Add garlic powder, salt and onion powder to taste.
Mash like mad! Be sure to get down into the corners of the pot or else you'll leave lumps there.
Sometimes, I'll finely dice a quarter of a large onion, sauté the onions and add those as well.