Best Darn Good Mashed Taters Recipes

MASHED TATERS

Steps:

• Boil potatoes until soft.
• Drain water and put potatoes back in pan to evaporate excess water.
• Mash potatoes, mixing in salt, sour cream, chives, and horseradish.
• Serve immediately.

MY MASHED TATERS

Steps:

• In a medium sized saucepan add potatoes and enough water to cover potatoes.
• Bring to a boil over medium heat; boil for about 20 minutes.
• Drain and return to saucepan.
• With electric mixer, mix until "mealy looking" (slightly dry looking).
• Add 1/4 cup milk and mix until creamy. At this point add extra milk for a creamier texture.
• Add margarine, salt and pepper; mix well.

MAMA'S MASHED TATERS

Steps:

• 1. Put peeled, cubed potatoes into a medium size pot and cover with cold water. Bring the potatoes to boil over medium high heat and let cook about 30 minutes or until fork tender. Drain the potatoes, do not rinse. Put the stick of butter into the hot dry pot and dump the potatoes on top. Mash the potatoes and butter together with a hand masher just until broken up and the butter begins to melt into the potatoes. Add the whipping cream and beat with a electric mixer until there are no lumps and the potatoes are light and fluffy. Add or reduce the amount of whipping cream to make the potatoes the consistency that you like. Add salt and pepper to taste.
• 2. NOTE: I have used all different kinds of potatoes for this recipe and I have found that russet baking potatoes make the best mashed potatoes. Just a suggestion.

LOADED SMASHED TATERS

Steps:

• Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 15-20 minutes or until tender., Drain; return to pan. Lightly mash potatoes, gradually adding milk, cream cheese and butter to reach desired consistency. Stir in bacon, cheeses, green onions, tomatoes, parsley, salt and pepper.

ORANGE COUNTY (NC THAT IS) TURKEY GIBLET GRAVY

Steps:

• Stud the UNPEELED onions with cloves.
• Rinse giblets & put in crockpot with ham hock, onions, carrot, celery, nutmeg, salt & water.
• Cook overnight (10hours) on low.
• Once cool, pick the tender but stringy meat from the neckbones & ham hock. Finely chop the livers, heart & gizzards. SAVE THE COOKING BROTH! Discard vegies, they are done.
• Combine the neck meat, ham hock meat & chopped gizzards. Refrigerate.
• In a separate container refrigerate broth until ready to complete the gravy.
• Don't worry if broth has jellied in the fridge, simply scoop out 1/2 cup increments to make gravy.
• Once turkey is done & pulled from oven, pull 1/2 cup turkey grease from pan (I use a fat separator to get turkey grease & pan juices) & put in large skillet.
• On medium heat, add 1/2 cup of flour & stir constantly until a nice peanut buttery brown roux develops. Don't walk away & burn it because this will make a bitter gravy.
• Add broth - initally 2 cups, preferably separated drippings from roasting pan, then 1/2 cup of broth at a time & simmer over medium heat until thickend to desired consistency.
• Add giblets & heat through.
• Season to taste with coarse ground black pepper & additional salt if desired. Place in warmed gravy boat & serve steaming hot alongside turkey, taters & stuffing. Enjoy! Happy Thanksgiving!