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Scalloped Mashed Potatoes

I was wondering…why we cook potatoes to mash,  pour off the potato water (Mama always saved it for Daddy to drink),  then add milk to the potatoes….

Scalloped Mashed Potatoes
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There really isn’t a need to do so.  Not when you make these delicious potatoes! The milk is seasoned as the potatoes cook with onions and garlic. Oh Yeah!   Your family will thank you and my guess is, they will ask for them often.  You will definitely want to, at least, double this.  I used the last of my new potatoes to make this.

Scalloped Mashed Potatoes


  • 6 medium to large potatoes, I used new red Florida potatoes, washed or peeled and diced
  • 1 1/2 cups 2% milk, your choice, or enough to cover potatoes
  • 1/2 to 1 teaspoon salt
  • 1/2 teaspoon celery flakes, optional
  • 2 Tablespoons minced onions
  • 1/2 Tablespoon parsley
  • 2 Tablespoons margarine
  • white pepper to taste


Put everything except margarine and parsley in a sauce pan.  Bring to a boil and lower to a simmer,stirring frequently so it doesn’t stick.  Cook until potatoes are fork tender, milk has reduced and thickened. Mash with a potato masher or fork.  Add margarine and parsley. Enjoy!