| 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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