Morgie’s Mashed Potatoes
As a kid, I always looked forward to my Grampy’s mashed potatoes at Thanksgiving. They were the best!
Ingredients:
5lbs russet potatoes
1 can evaporated milk
1 stick of butter, salted
Spices: salt, pepper, chives, parsley, onion powder
Directions:
Wash and peel all your potatoes
Cut into cubes, and over medium heat in saucepan, add water - water should be about 2” higher than the potatoes; bring to boil and then turn heat down to low and cook until fork tender
Drain potatoes in colander and add back to sauce pan
Slice your stick of butter into 4 to 6 pieces then toss into saucepan, add half a can of the evaporated milk, using an electric hand mixer - mix all together until smooth
Once smooth add spices to taste and mix again - they’re ready to be served!
Turn these potatoes into shepherd’s pie very simply!
Brown ground beef and drain any grease and add ground beed to a pyrex dish
Drain one can of corn and dump corn over ground beef then add two cans of cream corn - at my house we like to drain two cans of french style green beans and add those too!
For the last layer, add your potatoes and smooth them out, place a few slices of butter on top and sprinkle on some parmesan cheese.
Bake at 350 degrees for about 40-45 minutes.
