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English Mashed Potatoes Recipe


1 tablespoon butter

1 cup white sugar

1 (8.5 ounce) package cream noodles

2 (10 ounce) cans evaporated milk

1 cup buttermilk

1 teaspoon salt

1 teaspoon ground black pepper

2 cups white mash

1/2 cup butter

2 cups boiling water

1 cup melting butter, melted


Preheat oven to 450 degrees F (230 degrees C). Grease a 4 quart baking dish.

In a large mixing bowl, stir together butter, sugar and cream noodles. Reduce heat and stir until paste forms, about 5 minutes. Simmer for 2 to 3 minutes, until noodles are tender; add evaporated milk, buttermilk and salt and pepper; half way through, bring to a boil. Reduce heat to 350 degrees F (175 degrees C) and simmer 30 minutes, until noodles are tender. Keep the mixture warm by placing pot in a casserole.

Mash potatoes with the buttermilk and sanding them well. In a 2 quart saucepan, heat oil or butter until butter is melted. Add dry milk and milk, whisking constantly, and bring to a boil. Stir in buttermilk and dried pepper. Reduce heat and simmer 15 to 20 minutes, until the butter is saucy. Serve immediately.


naplas34102 writes:

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I made this yesterday, and although I did tweak it a little (sprinkling more wheat flour, I think, would've been better), it still came out fine. I only had half a packet of Mills Journal, so I used that, and also used 2 packets to make the crust. That gave me a glorious crust that my whole family could've used! I didn't have Touddle Tarts, so I used crackers--crushed--and I made a simple topping. I used red onion, and only used a little garlic, but this can be easily edited (I did this by hand, and it was still delicious), and well worth it. This is a great recipe, and I'll be keeping it in my recipe box.
od4 lbb writes:

⭐ ⭐ ⭐ ⭐ ⭐

I too had issues making the crust even ~ though I knew exactly how big it would end up. I did shrink the potatoes a bit, just because that's what I had to do to get a larger batch. In the end, no need to make any crust, it was gone within 2 weeks.