MeMe’s Mashed Potatoes
For Recipes Especially For Valentine’s Day Click Here
Mashed potatoes are the perfect comfort food dish and our entire family insists that my grandmother make them whenever we have a big dinner.
The reason these are “MeMe’s Mashed Potatoes” is because that is what all of the great grandkids (my children and numerous nephews) call my Grandmother and she makes amazing mashed potatoes (y’all know that nobody cooks like your Grandmother!). I have actually seen my children pull back their plate and ask “Are those MeMe’s mashed potatoes?” as if afraid we might let someone else make her sacred dish (or use another recipe when making them!). When confirmed that they are, in fact, MeMe’s potatoes, they will hold their plate back out and wait on a HUGE dollop!
This post is filled with all sorts of potato and milk information (along with anti-bacterial and roly poly tangents) so get comfy!
To make them like my grandmother does, you’ll need:
Salt, Potatoes, Evaporated Milk, and 1/2 cup of Margarine, and a little Pepper.
You can use regular milk in these but the difference in MeMe’s mashed potatoes is definitely the evaporated milk, which has a richer flavor. I’ll get into that a bit more later on in this post.
Most old recipes which call for evaporated milk will have it simply listed as “Pet milk” which was (and is) a very popular brand of evaporated milk. My grandmother still calls it “Pet Milk”, but you know I only purchase the name brand under duress 
. I have never found a generic that didn’t taste exactly the same to me as the name brand when it comes to evaporated milk.
Although evaporated milk made its first debut in Illinois, it took off like wild fire in the south as soon as Southerners discovered it. Due to our overwhelmingly hot climate, milk spoilage was a particular problem in this area of the country and having a shelf stable milk that would keep even in the summertime was almost too good to be true.
Wash, peel, and slice potatoes.
Okay, so I actually don’t wash my potatoes but y’all know I like to walk on the wild side. I peel ‘em and cut ‘em and if they look dirty, give ‘em a little rinse in the bowl (which I did just before taking this photo). I mean, we are about to boil them which is basically sterilizing so blah! on washing them ahead of time. Lets just live dangerously.
Another thing I don’t do is use antibacterial hand soap. I think we’ve gone a bit overboard with the antibacterial mess anyway (have you noticed how we tend to go overboard with every new health trend that crops up?).
Back in my day, kids played in dirt all day long and washed with plain old Ivory or Lifebuoy soap just before dinner – and only then if Mama made them. There is no telling how much dirt I had ingested by the time I got old enough to pay attention to hygiene and quit collecting worms and roly polys in butter bowls.
Although I do have my kids wash their hands on a regular basis (and I am very particular about hand washing whenever food preparation is involved) I think kids need a fighting chance of developing an immune system. Plain old soap along with rubbing your hands together under clean water do me just fine. Besides, I don’t want one of my grandchildren dropping dead one day from accidentally inhaling a dust particle.
Put a pot of water on the stove and turn it on medium so it can be getting good and hot.
Add about a teaspoon of salt to the water.
Add potatoes and bring water to a boil.
You want your water to be gently boiling the entire time the potatoes are cooking. How long you cook them here is key. My grandmother uses a pressure cooker to make her deliciously creamy mashed potatoes. In absense of a pressure cooker, I use the old fashioned method of cooking them til they cry uncle – ’bout an hour or so.
Yes, I seriously did say an hour. I’m just shocking y’all left and right today, aren’t I?
After they are done cooking, drain them and put in your 1/2 cup of margarine.
I know it may seem like a lot of margarine but honestly, can we ever have too much?
You can use real butter if you’re not as cheap as me.
Add your entire can of evaporated milk.
I always leave a drop or two in there and as I am walking to throw the can away it somehow manages to work its way to my lips as those few drops just toss right back! I can’t help it. I dearly love the taste of evaporated milk.
Note: Don’t confuse evaporated milk with sweetened condensed milk.
- Sweetened Condensed Milk – has had water removed and sugar added. Yielding a very thick and rich product (if my blood sugar would allow it, I’d happily live on sweetened condensed milk – that stuff is AWESOME).
- Evaporated Milk – has had water removed but no sugar added. However, the natural sugars which occur in milk are more concentrated and this produces a richer flavor (which one reason why I really like in my coffee!) You can actually reconstitute evaporated milk with equal parts of water to have the equivalent of fresh milk.
Although both evaporated milk and sweetened condensed milk are more brown in color than regular milk due to the heat in the pasteurization process causing a slight caramelizing to the natural sugars (this change in color is known as the Maillard effect – in case y’all wanted to know – we spent a good week or so just studying canned milk in college). This effect is another reason why I love the taste of evaporated milk better than regular milk in my coffee!
Oh, by the way, did you know that evaporated milk also makes MUCH better macaroni and cheese, too? My family (who I have mentioned several times before must have been dropped on their heads as infants) loves boxed mac and cheese and I always add a little richness to it by using evaporated milk. Pretty much anytime you are making a recipe that calls for milk, substituting evaporated milk will make it just a little bit richer and like most things in life, richer = better. ~grins~
Where was I?
Add another teaspoon or so of salt. This is to taste. I prefer to under season my food if I am going to be serving it to company, because this allows them to season it to their taste rather than have to eat it according to how I prefer it. I know many people who prefer very little to no salt and many more who prefer twice as much salt as I do!
I also add about 1/2 a teaspoon of pepper. There is such a thing as white pepper which will not leave dark specks in your mashed potatoes, if those bother you. I have never actually seen white pepper but I remember one of my college professors telling us about it just for mashed potatoes.
We actually spent another week studying potatoes ….I used to be able to tell you all sorts of things about potatoes. Now I can just tell you that I really like them mashed like this .
Well lookie there! I took a picture of me putting my pepper in! Didn’t realize that…
Now just use your hand mixer and beat the living mess out of everything until it is smooth and creamy.
I like to do this with my stand mixer and let it run a few minutes. If you are feeling lazy or just want mashed potatoes with a more “country” feel, you can just use a potato masher and do it by hand. A potato masher is this neat little device which I have two of and use for pretty much everything except mashing potatoes…
This is one of my Potato Masher
but I tend to use it for meatloaf mixing more often than not…
I can’t think of what on earth I do with this one off the top of my head but I swear I am always using it for one thing or another!
OH, I do use this one a lot for my peanut butter cookies . Dip it in sugar and just press down lightly to get that criss cross effect without using a fork and doing it the traditional way. Hey, it cuts out one more step!
Eat up!!
I’m going to get Mama to make you her fried potato cakes next week so you can see how to make a new dish out of leftover mashed potatoes!
Mee Mee’s Mashed Potatoes
5 lbs mashed potatoes (or 7-8 medium sized potatoes)
1 small can evaporated milk (5 ounces)
1 stick margarine (1/2 cup)
1 tsp salt for water
1 tsp salt for potatoes
1/2 tsp pepper
Peel and cut potatoes into slices or large cubes. Fill large pot with enough water to cover potatoes. Add 1 tsp salt. Add potatoes, bring to a boil and boil gently for about an hour or until extremely tender. Drain potatoes and add all other ingredients. Mix with electric mixer until smooth and creamy.
For my mother’s cheese topped mashed potatoes (which I thought were so fancy when I was a little girl!) , click here.
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Could I be first today? Maybe?
We had mashed potatoes last night but I don’t think that mine were as luxurious as yours sound, but, they still made every belly happy
you were the first! I really wish I could come up with some type of award or button to give out to the first commenter each time. If y’all have any ideas shoot them at me in the comments section!
hey, mashed potatoes aren’t supposed to be luxurious, you hit it right on the head with making bellies happy, though!!!!
Mashed potatoes made with evaporated milk are the best.
AMEN!
YUM YUM!!! This is the way I make MY mashed potatoes, too. And I am also a “MIMI”!!
:)
HEY MIMI!!!
I probably should have spelled it your way, I reckon I spelled it wrong!!!
lol
Thank you!!
Yum! Those look great!
I have a potato tip- NEVER use a miixer when mashing Yukon Gold potatoes. You’ll end up with a bowl full of potato flavored glue.
I learned that the hard way.
eek! i’m so sorry!
I just hate it when something doesn’t turn out as you hope it will!!!!
Its a double shame when that something is food!
Oh delicious! I remember those real potatoes and how good they are! I haven’t made them for years. I may just have to break them out again and belly up for some comfort!
Thanks for the history lesson on canned milk. My grandmama would only drink canned milk in her coffee. She preferred the “Eagle Brand” sweetened until she developed diabetes (which may have been b/c of the coffee ;0 ) In fact, we used to tease her about having a little coffee in her milk!
Great post! Thanks
your grandmama sounds like my kind of people!!!!!!!!!!!!!!!!
Thank you so much!
You’re my idol – a parent who lets her kids get dirty! I agree, how are they supposed to let their immune systems learn to do their job if they’re always washing away every single germ they come in contact with?!
Those potatoes look super fantastic. I definitely prefer real mashed potatoes to the kind that comes in a box. I’ll have to give it a try with all the margarine and evaporated milk next time we make some.
WOOHOO!!!! I’m someone’s idol!! I don’t know whether to be tickled or feel sorry for you on that one! lol
You know, I didn’t know instant potatoes existed until I had a friend who moved down here from Virginia when I was sixteen years old!
I’ve gotten into the habit of instant taters due to time constraints and I’ve never used the evaporated milk…sounds like it would be good. I’m one of those people that likes ketchup on my taters mashed or fried *grins*
oh yeah, I like to eat things with my ketchup. I love ketchup, so I am so with ya there!
Evaporated milk gives potatoes that extra oomph!
Hope you are having a great day!!
Gratefully,
Christy
Well this sure brings back memories. That is exactly how we made our mashed potato’s when we were young. With one ecception, we had to do it by hand, we didn’t have an electric beater. We would mash with a fork, then stir, stir, stir. I can still remember how my arm would hurt, but in the end, those mashed potato’s were the best.
Thanks for a wonderful memory.
Hey Trixie!!
that made me think of when I was little! Thank YOU for the wonderful memory, the smile, and taking the time to comment!!!
Its comments like this, talking about your childhood and sharing your memories, that add so much more meaning to my posts.
Gratefully,
Christy
I was raised by a man who was raised in OK, I didn’t know that mashed potatoes were made any other way until I was older, and I love making my potatoes this way!
Yummm
I’m really hungry now. No idea what I’m cooking for supper, either………
lol
Have a great evening, Ava!!!!!!!
That is exactly how I make my mashed potatoes–except I leave a few lumps–I love me some lumpy mashed potatoes.
I too don’t use antibacterial soaps–how are our bodies supposed to fight germs if we let chemicals do it for us. Wash hands frequently–YES. Go overboard about germs–NO. Love your blog and happy late birthday. Sheila
hey Sheila!!
Thank you so much!!!! I’m grinning from ear to ear now!
Lumps are good…I agree!
Ooh now you made me think of those little lumps in the bags of brown sugar!!! YUMEEEEE
Gawd, I’m awful!
I am laughing out loud here–I do the same thing with the brown sugar lumps. I must be awful too but I so love cooking and feeding people that I figure I am entitled to a little nibble now and then!! HAHA
I love mashed potatoes. They go with any meal. This is the way my grandmother makes them. Oh so good. Thanks and Happy Cooking
)
Thank you, Tracy!!!!!!!
I make mine the wame way but add a dollop of mayo,(just cause I love mayo)yum,yum
Had ‘em like that, Loved them, too!!!!
You rock!
EEEEE! And I have all the ingredients to make this tonight! Yay!
EEEEEEEEEEEEE~
~Squeals and takes your hands, dancing around in a circle~
We’re having taters! We’re having taters!! hurry up and cook’em, I’m hungry!
First off, I did not know there were other ways to make mashed potatoes! I am an old sort of guy who tries to stay with my moms recipes. She was a transplanted damn yankee who loves everything about the south. She was a great cook.
Now about this washing your youngens every time they are dirty. Y’all mothers that do this need to get a life. I was born in 1945 in Tampa, Florida. We lived in a very small town called Citrus Park. There was one paved road, the main highway. All the other roads were dirt. We kids were covered it dirt. The harder you played the more you would perpire and new dirt would stick to you like glue. We played in the ditches when it would rain (every day in the summer) never got sick. Heck we would jump a fence and use flat old cow do-do as a frisbi. No one ever got mad cow sickness.
Y’all have a great day
norm
“I am an old sort of guy who tries to stay with my moms recipes.”
First off, that makes you an automatic keeper and wise man all rolled into one!! lol
I had to laugh at your talk about getting dirty. I kept thinking of me and my siblings all covered in wet alabama clay!!! lol
~giggles~ on the cow frisbee too…although I will not admit to doing any such thing ~tries to look innocent~
Have a good evenin’ Norm!
I enjoyed this comment!!
If I have half & half, I use that instead of evaporated milk, and I add Duke’s mayo to mine, too, ’cause that’s the way my grandmother made them ; ) Have you ever tried Yukon Gold potatoes for making mashed potatoes? They’re the BEST I’ve ever had!
Yes, I have used Yukon! you know, that is a hybrid specifically bread for mashed potatoes in order to yield a bit of natural butter flavor!
I use plain old ones because I buy huge bags of them and they are so multi purpose and….well honestly most of my ingredient choices boil down to me being cheap
.
Lord if I ever come into money……
lol
They are good though, you are so right!!!
I make my mashed taters almost exactly the same way. I use whole milk and real butter, but I have used evaporated milk if I have it.
I think instant mashed potatoes are from the devil. I only make real potatoes in my house! LOL
“I think instant mashed potatoes are from the devil. ”
~falls out of her chair laughing and calls her mama to read this to her….~
I LOVE YOU!!!
I tried to send an e-mail to southernplate@aweber.com
It was returned as undeliverable.It contained 2 attachments
re butter vs margarine. Any thoughts ? or do you no wish to be getting e-mails ??
how do I attach something to this ?
aweber is my email subscription service.
My actual email is christy@southernplate.com. The best way to send something to me though is to click on the button at the top of the page that says “contact me” there is a handy little form.
I sometimes get over a hundred emails a day so the contact form ensures that your information won’t get lost in the shuffle!
If its information about how unhealthy margarine is, how much fat, how hydrogenated oils were actually not meant for human consumption, or how margarine was supposed to be a short term substitute in times of war and never actually meant to be consumed over a long period of time and such, feel free to send it and thank you so much!
I know all of that but will still use margarine anyway ~grins~
Coz I’m cheap
I welcome all emails and comments, and you can always find out how to contact me (even via actual snail mail!) by clicking the contact button.
I just wish I had time to respond to all emails and comments as I’d like to!
Thank you so much, Mike! I am sorry your emails were returned, I know that is frustrating but hit that lil ole button and we’re off to the races!
Gratefully,
Christy
I WANT THAT CHICKEN!!! LOL It looks so good and crispy!!
Oh and the potatoes too! LOL
Hehe!
A friend emailed me and said that looked like livers, let me state that it is NOT Livers! lol
You are absolutely right, it is chicken. Homemade chicken nuggets that I made to go with the mashed potatoes for all of us. I’m gonna post them next week, I think It is awfully crispy and awfully easy and awfully good with some ketchup!!!
come on over and I’ll make ya a plate!
Gratefully,
Christy
I luvvv this recipe! I could eat mashed potatoes for breakfast, lunch, and dinner.
I love the way a mixer makes potatoes so light and fluffy. My grown daughter loves my mashed potatoes. I’m the only one in my circle of friends who uses a mixer. I can’t understand it!!! I use milk most of the time. I love the way you cook. I am a cheap cook, too.
This is the best way to make mashed potatoes.
Christy,
I have seen the spelling “MeMe” used over the years from different friends grandchildren so I think both spellings are used.
No time to waste….
Gotta go make mashed potatoes NOW! OHHHhhh Yummm!
Christy you are so funny! Girl, you know we lived in the dirt down here when I was growin’ up too – the dirt and the sand (at the beach). I still can’t believe that we ran around barefoot everywhere!! I mean everywhere!!! I’m with ya on the anti-bacterial stuff too – I think we’re overdoing it with all that too.
I like to whip my potatoes in the KitchenAid because it really does help with keeping ‘em smooth but I do use real butter (you know me I’m the butter queen!) and even though my big recipe for holidays is the standard with cream cheese, real cream, and whole milk, sometimes I mix those in my everyday ones too! Oh my gosh … so good. Nothin’ like some good ole mashed potatoes!!
Didn’t know there was another way to make mashed potatoes! I use evaporated milk for white potatoes and sweetened condensed for making mashed sweet potatoes.
I wanted to comment about the antibacterial soap though. My youngest is 18 now but when she was a baby my pediatrician said not to use antibacterial soaps because they cause our bodies not to develop their own immunities to things.
I also know that eating a little dirt never hurt anyone. You can ask the boys who lived next door when I was growing up. They LOVED the mudcakes we made them! hahaha
Hi Christy,
Made another version of these potatoes last night (the ones with cheese on top) had about half left over (everyone was saving room for the cinnamon love knots!). Any recommendations on what to do with them other recipes, etc?
I have added milk in the past but will try evaporated milk the next time I make mashed potatoes. I also like to use red potatoes.
Donna
PS…
One the antibacterial soap issue.. as a nurse I firmly believe that the overuse of antibacterial soaps and antibiotics in general have contributed significantly to the development of the “super-bugs” like MRSA and VRE. These commonly live in hospitals but are slowly making there way into the outside environment. Unfortunately, we are more vulnerable to these bugs too because our immune systems aren’t what they used to be.
So in light of that—kids need to get dirty and their parents do too. The family that plays in dirt together stays healthy together…(shaking you head yet?) : )
No way am I shaking my head…ALL kids need to get dirty. My grandkids come out for that specific reason
Awesome recipe!! Gotta love those taters…all kinds and all ways!!
Oh these sound so yummy! Thank you!
Sometimes folks will ask what the last food you would eat would be if you were dying, and after all these years I still say my Mama’s mashed taters. Somehow, a little love gets in there, and no one can make ‘em quite the same, even as close as I come. LORDY how I love a mess all to myself! It’s kind of embarassing really…
Those potatoes look soooo good! That is the way I make them too. But when I am in a hurry I just use the instant. They sure are not as good, but sometimes I am just lazy. I use the evaporated milk in my banana pudding too. I think potatoes are the one food I would not want to be without. Potatoes, bacon and butter. I love all of those.
My mother in law used to make potatoe cakes too. I think she put onions and a little flour in them and fried them in a skillet. She always put Pet milk in her dumplins too. I think all us southerners cook alike.
I really enjoy your site. Thanks, Nancy Shelton
Ooooh Christy that looks so good! And is that chicken with the mashed potatoes. Oh my goodness, it just looks so delicious. It may not be fancy but I would honestly pick creamy mashed potatoes any day over a fancy meal.
I use butter with mine, I actually use butter for everything in place of margarine, sometimes I add some parmesan cheese if I want cheesy mashed potatoes. And don’t forget the peas in the mash!!!
I can’t wait for the nuggets recipe.
By the way, I love sweetened condensed milk. I must shamefully admit that in place of sugar and milk in my tea or coffee, I use condensed milk. But I don’t drink either on a daily basis, so it’s okay!! And you don’t know heaven until you’d had condensed milk spread over hot buttered toast.
I had buttermilk mashed potatoes a few days ago. It was divine! There’s a restaurant in town which has upscale Southern food- not haute cuisine, but a step up from the plain ole stuff you make at home. I love that place! I like garlic mashed potatoes, too. Of course, with my darn low-carbing husband, I have to eat them out. I can make mashed turnips, though!
This sounds delicious. I’ll be making it sometime this week. You can bet on that.
As far as the antibacterial soap thing…I don’t use it either. For the same reason you don’t use it and also because we have a septic system. Always heard it’s bad on septic systems.
My grandmother made potatoes like this. We’ll have to have these soon!
How quickly we forget!! I grew up on Pet Milk, using it especially when the cow was dry (Reckon the young people will know what that means??) Thanks for the reminder. My grandson, who is attending college and lives in an apartment, makes lots of the quick pasta dishes that are on the market. This will definitely be an item I include in his “goody bag” the next time he’s through town on his way back to school.
Also, the waffle-head potato masher is wonderful for quickly mashing those boiled eggs for egg salad, tuna salad, etc. No chopping! I use mine all the time.
Heehee … I make my mashed potatoes by taking a tub of Country Crock mashed potatoes out of the frig, heat it 5 minutes in the microwave, and throw in a chunk of butter. This sounds really really good, but I hate hate hate peeling and cutting up potatoes. After all that work, I just don’t want to wait for it to cook an hour just to get a side dish!!!
I’m also guilty of throwing Country Crock mashed sweet potatoes into a dish, topping with brown sugar and nuts and passing it off as a sweet potato casserole.
I have used a pressure cooker for a few years to cook my potatoes. It only takes 4 minutes from the time the pressure is up to cook. I have the kind that CANNOT blow up. My hubby bought one when we were first married. You know the kind…the kind that CAN blow up(I witnessed my grandmother cleaning cranberries off her ceiling). I never once used it. He always asked why..(see above sentence!!)
Then I found the one(s) I have now and LOVE to cook with them.
And I have used evaporated milk in my ‘taters, just not all the time. I use it sometimes when making milk gravy for fried chicken or sausage gravy for biscuits. Yummmy
Christy, Our grandchildren has the attitude about my creamed potatoes that yours have for their grandmothers..my secret is to add room temperature cream cheese as well as the butter, milk,salt and pepper. I often scrub the taters and leave the skin on, known as Country Style Taters in Texas. Absolutely any potato can be creamed this way, even new red potatoes..oh yes, I warm my milk in the microwave so it doesn’t cool down the taters when it’s added.
Just like mashed potatoes around here. I do use the hand masher though. I like some chunks in mine.
Can’t wait to see the chicken recipe.
P.S.
I received the Pioneer Biscuit Mix today.
Thanks so much.
BoDog behaved himself and didn’t chase the delivery man.
I guess because he was plum tuckered out from just chasing the meter reader.
Bless his little heart(Both BoDog and the meter reader)
I just don’t what has gotten into Bo lately!
Have a great day.
Pam
hi there Blissdom friend – we met the last day. I was rooming with Rhoda from Southern Hospitality. We south of the Mason Dixie ladies need to flock together. Love your site and can’t wait to browse.
I just finished doing a bunch of bulk baking posts – it was fun and I got so much done. 
I use the pouch instant potatoes. It saves time and is so incredibly good, we can hardly tell the difference. I had forgotten about using evaporated milk, however. Going to remember that the next batch.
ITA about the anti-bacterial fetishes, BUT, I keep a bottle of anti-bac gel in the car for use after shopping before I can get home. Grocery store cart handles—lots of germs!
I have always been told to start potaotes in cold water. Is there a reason to start with boiling water besides making them cook faster? I never run water from the hot water faucet for cooking. I think it does not taste as clean.
I found white pepper with the Mexican food stuff at one of my “local” Wal-Marts. And I actually think the grocery store in town sells it which shocks me to no end.
Mashed potatoes ARE the perfect comfort food. My husband makes the mashed potatoes at our house. The other night he added some chopped dill. Yum!
Oh my goodness……..I made these potatoes along side of your Salisbury steaks for dinner last night. BOTH recipes are to die for! It was DH’s birthday so we had CocaCola Cake too! Now I am waiting for the recipe for that scrumptious looking chicken………then my heart will be happy. Nothin’says ‘Southern’ like crispy chicken. Love ALL your recipes Christy!
Decided to do a nice Valentine’s dinner, so I made steaks and mushrooms and then these yummy potatoes, only I went a step further and made your mom’s decadent cheese topped mashed potatoes. Wow – so fabulous! I could have just eaten the potatoes. I used my pressure cooker, and they were so creamy and great. I love your recipe ideas and your clever words, Christy – I look forward to your new posts every morning!
I am so far behind in my comments etc, haha.. but yep this is just the way my mama made hers to,,,except we always use Milnot Evaporate Milk… you absolutely cannot cook without Milnot in the cabinet and you cannot make mashed potatoes without it… and Milnot can be whipped just like whipped cream in a pinch.. add some sugar and vanilla after its whipped up.and no one will ever know….. little known fact about nothing there for you..
YUM I want potatoes now.
hugs jo in Sapulpa Oklahoma…
I am running to store now,this chicken looks so good and I am making the tators all for myself. Everyone in my family is out of town. As for the dirty kid thing. I fly in a tube all day with recycled air. Lord knows the germs I am exposed too. I do where rubber gloves when I pick up other people’s used plastic cups and trash. But..I do not go overboard on the antibacteria stuff. At home or at work, sometimes germs are good. I grew up aroung horses and dirt, I use to make mud pies. I think I even consumed a few. I am still alive and kicking.
Made these for the first time last night. Boy have I been missing out! The evaporated milk is the ticket! Sooo sooo creamy! Love it! And they’ll go great with that roast I’m making on Sunday for Father’s Day (thank you for that too). Followed by Butterfinger Cake, by special request from my husband! Yummy!
I just loved reading your recipe here! I’ve made mashed potatoes many times for myself, instant and REAL. I was invited to a friend’s house for Thanksgiving dinner tonight and was asked to bring the mashed potatoes. I’ve never made them for anyone else, so I really want them to turn out. I’ve read 100 recipes today and yours is by far the best sounding one. Most recipes were about the same as yours, but I loved reading yours better!
I think it’s the “homemade” feeling! Can’t wait to start cooking!