| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Canadian | Vegetables | 4 | Servings |
INGREDIENTS
| 1 | tb | Salt |
| 1 | Bay leaf [optl] | |
| Water, to cover | ||
| 2 | lb | Hot boiled peeled potatoes [=4 potatoes] |
| 1 | c | Buttermilk or milk |
| 4 | ts | Butter |
| 1 | ts | Salt |
| 1/2 | ts | Pepper |
INSTRUCTIONS
BOILED POTATOES MASHED POTATOES Basics for new cooks: Boiling Potatoes: Scrub or peel potatoes; place in large pot. Cover with cold water, add salt [about 1 tb for 16 cups of water.] and bay leaf. Bring to boil. Cover and boil for about 20 minutes or until fork-tender. Drain, remove bay leaf and return potatoes to pot over low heat for 30 seconds to evaporate excess moisture. Mashed Potatoes: In pot, mash together potatoes, buttermilk, butter, salt and pepper until smooth. Source: Canadian Living magazine, Apr 95 Presented in article by Elizabeth Baird: "Only The Best" Recipe by Canadian Living Test Kitchen [-=PAM=-] PA_Meadows@msn.com From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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