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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 6 |
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My kids specifically asked for Lumpy Potatoes for Thanksgiving this year. I'm just posting this so it's easy for them to find. Ingredients:
3lb white michigan potatoes |
2 cups whole milk |
2 cups heavy cream |
1 stick sweet butter, cut into tablespoons |
sea salt |
fresh ground black pepper |
Directions:
1. Peel potatoes and cube - or - scrub really good and cut in quarters.
2. Put potatoes, cream and milk in a stock pot and heat to a boil.
3. Cover and turn down to a simmer and simmer for 45 min.
4. When potatoes are fork tender, drain, reserving liquid.
5. Put potatoes back in pot, mash with Grandma's wire potato masher.
6. Add butter and a cup or two of the cream/milk until it's the consistency you desire, but be sure to leave lumps, do not whip!
7. Salt and pepper to taste.
8. Use remaining cream/milk for turkey chowder later.
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