| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
|
Potatoes |
4 |
Servings |
INGREDIENTS
| 2 |
lb |
Potatoes; thin skin |
| 1/2 |
ts |
Celery seed; ground |
| 1 |
|
Garlic bulb clove |
|
|
Salt |
| 1/3 |
ts |
Baking powder |
| 4 |
tb |
Butter; soft |
| 1/2 |
c |
Milk; hot |
| 1/2 |
c |
Cheddar cheese; grated |
INSTRUCTIONS
Peel potatoes or leave skins on if they are very thin; fiber, you know.
Cover potatoes with water. Add salt to taste and celery seed. Separate
garlic cloves from bulb. Slightly crush each clove with side of cleaver or
bottom of heavy glass and peel. Cut garlic into thin slices and add to
potatoes. Cover and boil until potatoes are soft. Place cover over pot and
drain off water. Hold cover on pot tightly and vigorously shake potatoes to
break them up. Beat with mixer. Add baking powder, milk, butter and cheese.
Beat until potatoes are fluffy. The baking powder makes the potatoes
fluffier.
Posted to EAT-L Digest by LDGOSS <LDGOSS@PRODIGY.NET> on Jan 21, 1998
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