I went with two heaping cups and think that was the best strategy. One of the mistakes in this recipe (and it's actually right in the recipe itself) is that four cups of potatoes does not equal 2 pounds. I think the best bet is to err more towards the 2 pounds than four cups. Also, I subbed in 1 TBSP of sage for parsley since my GF hates parsley. Also, sage just seemed like it would work better. I think it was an upgrade.
Made this for a dinner party to serve alongside CL's Coq au Vin. Really quick, easy, and solid recipe for mashed potatoes that everyone enjoyed. Also easy to scale up to serve a larger group. This will be my go-to mashed potato recipe in the future! :)
How can they say this is a 10 minute recipe when the cooking time alone is 10 plus minutes? How about including the time to peel, dice and mash. It drives me crazy when sites say super quick and then don't include the real time it takes to cook a recipe. Shame on you.
These tasted as good as any "regular" recipe. Easy to make, and exactly as desired by the mashed potato lovers in the group!
This was my first time home making mashed potatoes so I was pleasantly surprised at how well they turned out. I added in some garlic and substituted some garlic herb butter for the regular butter for more flavor. Very yummy, and I will probably make it again
Very tasty. I made it even lighter by using skim milk, about 4 oz of non-fat, plain yogurt (instead of sour cream), and only 1 tblsp of Smart Balance buttery spread. Very yummy!
These are wonderful! They are very rich and creamy, so they don't even need any butter or gravy. I always serve them with the Beef Stew from the January 2004 issue. Delicious!
The Yukon Gold potatoes always make for better mashed potatoes. The rest of the recipe is pretty much my wife's standard recipe for mashed potatoes - good but nothing new for our family.