Creamy Mashed Potatoes
- 3 pounds Russet potatoes peeled and cut into chunks
- 1 tsp salt
- water to cover the potatoes
- 4 tbsp unsalted butter warmed
- 3/4 cup Blue Plate Mayonnaise
- 1/2 cup milk
- 1/2 tsp salt more to taste
- 1/2 tsp black pepper more to taste
- 1/2 tsp garlic powder
- 1 tbsp fresh parsley chopped
Clean and scrub the potatoes. Remove any bad spots. Peel and cut into even sized chunks.
Put the potatoes and salt in a large pot and cover with cold water. Bring the pot to a boil and cook the potatoes until they are tender, about 15-20 minutes - they should be tender enough that a fork can easily stab through them.
Drain the water from the pot. With a potato masher, mash the potatoes. Add the warmed butter, mayonnaise, and milk into the potatoes and continue to stir until smooth.
Season the mashed potatoes with salt, black pepper, garlic powder, and fresh parsley. Check flavor and add more seasoning, if needed. If the masked potatoes are too thick, add more milk, in small increments, until the potatoes have reached your desired texture.
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Eric Olsson is the food blogger of RedBeansAndEric.com. He publishes new recipes and interviews weekly. He has developed recipes and written articles for the famous Camellia brand in New Orleans, Louisiana. He has been mentioned in Louisiana Cookin‘ magazine and has had recipes featured in Taste of Home magazine – with his Creole Turkey recipe being runner up in their annual Thanksgiving recipe contest. He lives outside of Detroit, Michigan, with his wife and four children.
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