Mashed Potato Trick

I am linking up with DeAnne to share recipe tips and tricks.
This little trick makes your mashed potatoes creamy, thick, but not claggy. I don't think claggy is a real word, but in our household it means yucky, gummy, and the bad kind of thick. No one wants claggy mashed potatoes. Here is how Paula Deen taught me to avoid the "clag".

Start your potatoes in cold water, bring to a boil, and then drain. Set off to the side.

Look at them! Yummy!
Paula says, claggy potatoes happen when cold milk, cream, or butter hits the hot potatoes. So use warmed cream, milk, and butter. Now, Paula Deen actually dirties another pot boiling her cream mixture.

 (Sorry about the shouting, but Thanksgiving dishes are panic inducing.)

This is my potato trick. I use the pot I boiled the potatoes in to warm the cream, butter, salt, and pepper mixure. Then, I use this same pot for the mashing! That trick just saved me from washing an extra pot and an extra mixing bowl.

 Do you hear angels singing? Because I do. Two less things to wash and perfect potatoes!

Dump the potatoes back into the pot with the warmed cream, butter, and seasonings. Mash them up.

At this point, I add the sour cream and adjust the seasonings. Sometimes I have to add just a splash more milk if the mixture seems to tight, but that little splash of cold milk won't cause any "clag". I hope this "same pot method" comes in handy with your own recipe for mashed potatoes!
 I pray that this is your best Thanksgiving ever! God bless you dear friend!
To hop back on the recipe train click here to return to the
 First Grade and Fabulous linky party!
Thank you DeAnne Davis !