Buttery Mashed Potatoes

Everyone has their own way of making the mashed potatoes.  Posting this recipe seem a bit out of place because I assume everyone knows how to make it.  Haha... Anyway, making the mashed potatoes using an electric beaters was taught to me long time ago by an American friend.  That was when I realized making mashed potatoes from scratch was so easy.

Coming from Malaysia, my exposure on mashed potatoes was mostly from KFC and it seem so processed and difficult to make at that time.  And since my mom only cooked Chinese food, making American food seem so far fetch and difficult.  After living here for a while, I slowly realized American food is actually not difficult to make at all.  This recipe is more on the sinful side so enjoy!

Ingredients:

• 3 organic Russet potatoes
• 2 Tbsp. salted Kerrygold butter, soften
• A little heavy cream
• 1% organic milk as needed
• Sea salt and black pepper to taste
• 1 Tbsp. chopped scallion
• 1 Tbsp. salted Kerrygold butter, melted

Method:

Heat up a saucepan with water.  Washed and peeled the potatoes, cut into chucks and add into the boiling water.  Turn the heat to low and simmer for 30 minutes or until the potatoes are soft.  Drain.

In a mixing bowl, add in the soft potatoes, 2 Tbsp. of soften butter, a little heavy cream and some milk, beat with a electric mixer until smooth.  Add more milk as needed to reach the creaminess you desired.  Season to taste with sea salt and freshly ground black pepper.

Pour the creamy mashed potatoes in a bowl.  Add scallion on top.  Melt the 1 Tbsp. of butter in the microwave, about 45 seconds and pour it on top of the mashed potatoes.  Serve!