My Granny Burr's Mashed Potatoes
Cecelia Burr
A wonderful, partially lumpy mashed potato dish with a creamy taste
ingredients
- 3 lbs. Yukon Gold or White Potatoes, peeled and cubed
- 3/4 stick margarine
- 1/4 cup evaporated milk
- 1/4 cup Duke’s mayonnaise
- salt and pepper to taste
directions
- 1
Boil the peeled and cubed potatoes in a large pot with water covering the potatoes. Bring to a boil, and turn heat down to medium. Cook until the tested potatoes are done. Drain well.
- 2
While the potatoes are still in the pot, use a potato masher to reduce the potatoes to the consistency you desire. I like to leave them a little lumpy.
- 3
Once you have the potatoes you want, add the remaining ingredients. Adjust ingredients if you want more or less.
- 4
Note to Recipe: Before adding the remaining ingredients, if you want the best of two worlds, mash the potatoes with lumps remaining, and then remove about 1/2 of the mixture and press through a potato sieve. You will have creamy and lumpy potatoes to suit everyone
notes
Lumpy, creamy potatoes cooked in the same pot used by my Granny Burr.
Source: Emily Burr
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