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Nutrition Facts
Serving Size 1 (867g) Recipe makes 4 servings
Calories 837
Calories from Fat 250		(29%)
Amount Per Serving		%DV
	Total Fat 27.8g	42%
	Saturated Fat 16.6g	82%
	Monounsaturated Fat 7.4g
	Polyunsaturated Fat 1.6g
	Trans Fat 0.0g
Cholesterol 173mg		57%
Sodium 846mg		35%
Potassium 3216mg		91%
Total Carbohydrate 131.3g		43%
	Dietary Fiber 16.2g	64%
	Sugars 6.0g
Protein 19.8g		39%
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Menus using this recipe:

Easter 2009

Saturn

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Christmas Day Delights - 2008

Linda's Busy Kitchen

Casual Winter Dinner Party

Chef Regina V. Smith

Linda's Fluffy Mashed Potatoes

Recipe #52267 | 45 min | 25 min prep

⁽⁵⁶⁾ RATE IT NOW Print Recipe

By: Linda's Busy Kitchen
Jan 27, 2003

These potatoes are delicious, rich, creamy and fluffy. Try them, and see for yourself. NOTE: If you use smaller potatoes, use less milk. Start with 1/2 c. and go from there.

SERVES 4 -6 (change servings and units)

Ingredients

8 large potatoes, peeled, and quartered
1 teaspoon sea salt
freshly cracked pepper, to taste
1/2 cup butter
3/4-1 cup milk
1/2 cup sour cream (optional)
2 eggs

Directions

1
In a large pan, boil potatoes with salt until tender, 15-20 minutes.
2
Drain water, and add remaining ingredients.
3
Mash until smooth, with a potato masher.
4
Do not whip continually with a beater, or they will get gooey, and starchy as the gluten breaks down.
5
Note: You can turn this recipe into garlic mashed potatoes, by adding 3 cloves roasted garlic when you mash.
6
You can turn this recipe into garlic onion mashed potatoes, by adding sauteed onions, and roasted garlic to your taste, while mashing.
7
For another tasty dish, try adding shredded Cheddar cheese, and cooked broccoli pieces.

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Featured Reviews for This Recipe

From: Chef shapeweaver ©

On Mar 6, 2010

I was looking through a lot of mashed potato recipes and this one intrigued me because of the egg. So, I decided to make this for the " Special Meals 2010 " event and most importantly to go with my son's birthday dinner. Except for cutting the recipe in half it was made as written. Both my son and I thought they were just o.k., but my SO thought they were pretty good.Thank you for taking the time to post, and " Keep Smiling "

0 people found this review helpful

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From: Maine E Ack!

On Jan 19, 2010

I figured while I was trying your Perfect Roast Beef I would try these potatoes as well. They were light and fluffy for sure and deliciously flavored with the butter and sour cream. No other way to make em now that I have this recipe!

1 people found this review helpful

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From: Gatorbek

On Feb 1, 2008

Wow, this was a slam dunk with my family. This is my new go-to mashed potato recipe, and that's saying something! One issue, I did have, however: I must have used medium-smallish potatoes or too much liquid, because the mixture came out too soupy at first. I added some instant potato flakes (I always have those on hand to thicken soups anyway) and they were perfect! I didn't add any garlic or onions this time around, and they were still absolutely delicious. Thanks for an awesome recipe!!

9 people found this review helpful

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From: ~Nimz~

On Jan 26, 2008

Excellent mashed potatoes. I did decrease some of the butter and used 2% milk and low fat sour cream and they still turned out wonderful. Would have never guessed that there were 2 eggs in this. Very rich and very fluffy. Thanks again Linda for another great recipe.

8 people found this review helpful

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