English Mashed Potatoes Recipe

Ingredients

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

Directions

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.

Random Recipes

Apple Matzo Roll Recipe
11 ingredients

Hot Dog Dumplings Recipe
5 ingredients

Beef Meal - French Onion Soup II Recipe
16 ingredients

Drizzle Ranch Dip With Mop Sauce Recipe
11 ingredients

Savory Gradient Bread Recipe
11 ingredients

Recent Activity

jostontondodolo commented on Cheese Ball Recipe

tlogo commented on Teriyaki Marinade Recipe

Pitrini commented on Creamy Chicken Gnomose Recipe

PoShootot commented on Roasted Chicken Florentine Recipe

spizzy commented on Dog Eggs II Recipe

Comments

naplas34102 writes:

⭐ ⭐ ⭐ ⭐ ⭐

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.