Creamy Mashed Potatoes
Servings: 8 people
Ingredients
- 3 pounds Russet potatoes peeled and cut into chunks
- 1 tsp salt
- water to cover the potatoes
- 4 tbsp unsalted butter warmed
- ¾ cup Blue Plate Mayonnaise
- ½ cup milk
- ½ tsp salt more to taste
- ½ tsp black pepper more to taste
- ½ tsp garlic powder
- 1 tbsp fresh parsley chopped
Instructions
- Clean and scrub the potatoes. Remove any bad spots. Peel and cut into even sized chunks.
- Put the potatoes and salt in a large pot and cover with cold water. Bring the pot to a boil and cook the potatoes until they are tender, about 15-20 minutes - they should be tender enough that a fork can easily stab through them.
- Drain the water from the pot. With a potato masher, mash the potatoes. Add the warmed butter, mayonnaise, and milk into the potatoes and continue to stir until smooth.
- Season the mashed potatoes with salt, black pepper, garlic powder, and fresh parsley. Check flavor and add more seasoning, if needed. If the masked potatoes are too thick, add more milk, in small increments, until the potatoes have reached your desired texture.
