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Home Cooking 21

Perfect mashed potatoes

linguafood | Apr 10, 200803:23 PM

So I'm still trying to work this out... I generally drain the taters, leave them in the pot, add either milk or sour cream and butter, salt & pepper, and they're all lovely and velvety -- fast forward maybe 5 minutes, and I have something more closely resembling crumbly stuff.

Why is that? Do I need to use more butter? I'm neither frugal nor excessive with butter for mashers, as it remains an important ingredient....

Am I not putting them together right? Any hints are, as always, greatly appreciated. Even more so if they come within the next 10 minutes or so '-)

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