Peppered Leopard  

Creamy Mashed Potatoes

Serves 4


Difficulty Level: Easy

Equipment: Large saucepan, vegetable peeler, knife, measuring cups, measuring spoons, potato masher, whisk.



2 pounds russet potatoes, peeled and cut into 2-inch cubes
   (that's about 5 cups of potatoes)
1 cup milk
4 tablespoons (1/2 stick) butter
1/3 cup heavy cream
1 teaspoon salt
Freshly ground pepper


1. In a large saucepan, cover the potatoes with cold water and bring to a boil. Partially cover, and cook for 20 minutes, or until the potatoes are tender.

2. Bring milk to a simmering temperature and remove from heat. Drain the potatoes and mash them in the cooking pot with a potato masher. Turn on the heat and gradually whisk in the milk, butter, and cream. Season with salt and freshly ground pepper and serve immediately.


Potato & Potatoes



Back to the main Peppered Leopard page.


The Peppered Leopard is Copyright © 1995-2006 Jim Keeshen Productions, Inc. All Rights Reserved.

Cooking with Kids

Cookbooks for Kids

Home Page

Advertising and
Contact Information

Praise for the Original
Cooking with Kids book


Table of Contents

Part I: Cooking Together:
The Wisdom of 400 Families

Part II: Putting the Meal Together—Together!

Part III: Cooking 101:
A Handbook for Parents
& Young Chefs

Part IV: Recipes

Part V: Tips In Tens