1. Peel, Boil & Drain. Peel potatoes, and cut into 1-inch pieces. Bring potatoes, 1 tsp. salt, and cold water to cover to a boil in a medium-size Dutch oven over medium-high heat. Reduce heat to medium-low, and cook 16 to 20 minutes or until fork-tender; drain.
2. Add Creamy Richness. Return potatoes to Dutch oven. Cook until water evaporates and potatoes look dry. Mound potatoes on 1 side; add butter, next 3 ingredients, and remaining 1 tsp. salt to opposite side of Dutch oven. Cook 1 to 2 minutes or until butter is melted and mixture boils.
3. Beat Until Smooth. Remove from heat; beat at medium speed with a hand-held electric mixer 30 seconds to 1 minute or to desired degree of smoothness. (Do not overbeat.) Serve immediately.
Published by Chef Gigi Gaggero Author of Food Fight, for Parents of Picky Eaters
Chef Gigi is the Author of Food Fight, for Parents of Picky Eaters. Chef is recognized nationally as an expert in culinary education and specializes in children and families to help increase nutritional awareness and help take some of the stress out of being a busy-aware parent. Chef Gigi has coached thousands of children and adults through her hands on classes, private events, public speakings, websites, writing, professional culinary demonstrations, television, radio engagements, classes, and private consultations. Follow Chef Gigi on Twitter @Chefgigi and on Facebook @ChefGigiGaggero
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