I guess the only reason I call these mashed potatoes ‘old-fashioned’ is because the recipe has been in the family for quite some time. My grandma, Ann, was taught by her mother, Annie, and she later passed the secret on to me. The best thing about this recipe is that there really isn’t much of a secret. I think the most important part is to just shut your eyes and add the cream and butter. I know it’s against everything you believe in to use that much butter or cream ever in one dish, but just do it, you’ll enjoy it! I mean, it’s not like we eat them everyday…right?! :)
8-10 pounds of potatoes (feel free to use more/less and adjust quantities of milk/butter accordingly)
1 – 1 1/2 sticks of butter (at your discretion)
1/2 – 1 cup of cream or whole milk (I used whole milk)
salt & fresh ground pepper
Take out the milk/cream and butter from the fridge and set aside so that it is at room temperature when you are ready to add to the potatoes. (You don’t want your potatoes getting cold by adding cold butter and milk/cream.)
Peal all potatoes and cut into horizontal quarters. You’ll probably need to use two pots for the potatoes unless you have a gigantic stock pot. Fill the pot(s) with quartered potatoes and fill with water, making sure that the potatoes are completely covered and sprinkle with a bit of salt. Cook for 30-40 minutes, or until fork tender, on high heat (make sure water is always boiling). Note: **Keep the lid of the pot slightly tipped or you will find yourself in a potato-water overflow.
Once the potatoes are done, immediately drain the water and then let potatoes cool for about 3-4 minutes in the pot. Add 1/3 of butter and begin to beat potatoes with beaters or an emulsifier on low speed. As you beat the potatoes, add room-temperature milk or cream a bit at a time as you continue mixing the potatoes. Add a 1/3 more of the butter and a bit more milk/cream. Do a taste test to see how the potatoes are shaping up. From here you can add more milk/cream/butter as you see fit to your taste. Just before you’re done, add a bit of salt and fresh ground pepper if you’d like. (When I made the recipe, I used butter, whole milk, & a pinch or two of salt. They were light, fluffy, and absolutely delicious!
**Be sure to always mix your potatoes at low speeds whether using an electric beater or emulsifier. You want to make sure your potatoes keep an airy, whipped consistency.
Serve & enjoy!