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Forum
-> Yom Tov / Holidays
-> Pesach
MiracleMama
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 Sun, Apr 03 2011, 9:18 pm
I know this is soooo basic and I am a pretty competent (even good) cook. But for whatever reason every year for Pesach my mashed potatoes come out soupy. They seem okay when I first make them. But then I reheat them for seder and they're runny and awful.
So if you have a great klp mashed potato recipe that stays nice and thick and fluffy when reheated, PLEASE do share!
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ra_mom
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Sun, Apr 03 2011, 11:38 pm
Pesach Creamy Mashed Potatoes
• 3 potatoes, peeled and cut into chunks
• 2 Tbsp oil
• 2 Tbsp cooking water, reserved
• salt to taste and pepper to taste
• 1 egg (washed with soapy water and dried before cracking open)
Boil potato chunks in salted water until soft, about 25-30 minutes.
Reserve 2 Tbsp of cooking water.
Drain potatoes and place back in pot. Add the oil, reserved cooking water, salt and black pepper to taste. Mash the potatoes with a masher. Add the egg and mash until they are light and fluffy. Taste and add seasoning if necessary.
(add 2 small cloves garlic for garlic mashed potatoes)
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