Giddy's Scratch Mashed Potatoes make with Chicken Stock
-2.5 lbs of yukon gold potatoes, peeled
-1 Box Kitchen Basics chicken stock
-1 stick of butter, sliced or 3 heaping Tbls of margarine
-Whole milk (1 cup or so)
-course ground pepper
-The secret to creating creamy mashed potatoes is how tender you get the potatoes and if they cook evenly. If you don't cook them long enough, not matter how hard you try, they will be lumpy. Cook them too long, they will be grainy. So take your time (and adderall if applicable) and get your chunks of potatoes about the same size,
-Peel your potatoes and cut them in 2" chunks. Then rinse them well then salt them well.
-in a Dutch oven or heavy pot add chicken stock and potatoes. Add water to make sure that all the potatoes are covered. Bring to a boil.
-Reduce heat to allow the potatoes to simmer uncovered for 20 minutes or until you can easily smash cubed potato with a fork.
-drain all the liquid using a colander then return the hot potatoes to the pot.
-I mash mine with a masher before I whip them just to break them up.
-add 1/2 your butter or margarine and whip on high with a hand mixer.
-SLOWLY add a little milk while your mixing. Turn the mixer off, scrape the sides, and repeat until you get the consistency you want. **You can always add more liquid, but taking it out is another story.
-taste your spuds and add a little salt and pepper at a time, until you get them just right.
-plop a big slab of butter in the middle, cover with a towel, then the lid until ready to serve. (I have no idea why I do the towel thing, it's just what Momma Madge always did)
Pairs Well With
This is a spin on Neena's Mashed Potatoes which, let's face it...are the BEST mashed potatoes ever!