My mother-in-law always made this for Easter dinner. When she set it on the table, everyone gasped at how elegant it looked.. I offer you this recipe in exchange for a simple “Yum”
Salt, to taste
Black pepper, to taste
A pinch of garlic powder
Equipment Needed
Large pot
Potato masher or potato ricer
Mixing bowl
Ring mold or Bundt pan
Non-stick cooking spray or butter
Step 1: Prepare the Potatoes
Begin by peeling the potatoes and cutting them into evenly sized chunks. Place them in a large pot and cover with cold water.
Bring the water to a boil over medium-high heat. Cook the potatoes for about 15 to 20 minutes, or until they are fork-tender. You should be able to easily pierce them with a fork without resistance.
Once cooked, drain the potatoes thoroughly. Allow them to sit in the colander for a few minutes so excess moisture can evaporate. This step helps create a firmer potato mixture that holds its shape beautifully after baking.
Step 2: Mash the Potatoes
Transfer the hot potatoes to a large mixing bowl.
Mash them until smooth and free of large lumps. For the smoothest texture, use a potato ricer. If using a masher, continue mashing until the potatoes are creamy and uniform.
