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Diner Mashed Potatoes

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CATEGORY CUISINE TAG YIELD
Dairy Mash, Potatoes 4 Servings

INGREDIENTS

6 Russet potatoes
6 T Sweet butter
Salt and pepper
3/4 c Warmed milk

INSTRUCTIONS

**These are indeed hand mashed, not whipped or riced. Potatoes should
never be allowed to cool once they are put into the pot to cook.
Always have the milk warmed. Prepare them right before serving so
they're piping hot. Don't cut the potatoes too small prior to  cooking,
they'll be mushy. Peel potatoes, and boil until tender.  Drain, return
to pot over med heat, tossing and stirring until all  moisture is gone.
Mash with a masher, adding butter and salt when  they are clear of
lumps. While mixing vigorously with a heavy whisk,  add warm milk. The
more you beat, the fluffier they will be. Serve  immediately, garnished
with pepper and pats of butter. Note: if they  are to accompany Diner
Meatloaf, serve potatoes with an ice cream  scoop. Plop a scoopful on
the plate next to the meat, then flip the  scoop over and use its
rounded surface to indent a crater in the top  of the potato globe.
Hence the name, Crater Potatoes. The crater is  for the gravy. Posted
to MM-Recipes Digest V3 #199  Date: Tue, 9 Jul 1996 19:59:03 -0400
From: Dan Schamber <dansch@haven.ios.com>

A Message from our Provider:

“Most people want to serve God, but only in an advisory position.”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 221
Calories From Fat: 42
Total Fat: 4.9g
Cholesterol: 2.9mg
Sodium: 22.7mg
Potassium: 880.4mg
Carbohydrates: 42.2g
Fiber: 4.4g
Sugar: 1.6g
Protein: 4.6g


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