Matt's grandma makes these yummy, creamy mashed potatoes. She says only
use red potatoes, not white or yellow. The other key to her success is
whipping the margarine in first, then adding the milk a little at a
time until she gets the right consistency. After tasting them, we
agree!
{Makes 6-8 servings}
You'll need:
3 pounds of red potatoes
1/2 cup of soft tub margarine
1/2 cup cold whole milk
salt and pepper to taste
Some adult help
Equipment:
Measuring cups
A veggie peeler
A sharp knife
A cutting board
A 4-quart pot
A colander
Oven mitts
A large bowl
Electric mixer
Peel and quarter potatoes.
Boil until soft (about 45 minutes). A fork should slide into them with ease.
Ask for help draining the potatoes because the steam coming off them will be super hot.
Put the potatoes in a big bowl. Add the margarine.
Whip with electric mixer until lumps are gone. Add the milk a little at a time. Continue to beat until smooth.
