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Down-home Mashed Potatoes

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CATEGORY CUISINE TAG YIELD
Dairy American Ceideburg 2, Potatoes 1 Servings

INGREDIENTS

1 11-ounce potato per person
1 T Butter for each potato
Milk as needed, 1/4 to 1/2
cup per potato
Salt and white pepper, to
taste
Paprika, for garnish

INSTRUCTIONS

Mashed potatoes need not be perfectly smooth; in fact, a few small
lumps improve the texture.  Nor should the milk be premeasured and
heated: The quantity needed will depend on the type and age of the
potatoes. (Mealy baking potatoes that have been stored for a long  time
take more milk than new potatoes.) just pour milk in gradually,
beating after every addi- tion, until the potatoes are just right.  A
few minutes in the oven before serving will reheat and puff up the
potatoes .  Bring a large pot of salted water to a boil.  Meanwhile,
peel  potatoes and quarter or halve them (depending on size).  Drop
potatoes into the pot as they are peeled, even if water is not quite
boiling yet. Cook potatoes over high heat until fork tender (about 25
minutes after water comes to a boil). Some pieces can be left a  little
underdone. Drain well. Place potatoes and butter in a large  bowl.
Using a potato masher or fork, coarsely mash them together.  Make a
well in the center and pour in a small amount of milk. With an
electric mixer (not a blender or food processor, which will turn
potatoes into a starchy goo) beat potatoes, adding more milk a little
at a time as needed, until the desired texture is obtained. Tasting
carefully, add salt and pepper.  At this point, potatoes can be set
aside, uncovered, until the rest of dinner is nearly ready. one half
hour before serving time, preheat oven to 350F. Mound potatoes in an
oven proof casserole, sprinkle with paprika, and bake uncovered for  20
minutes.  From "Regional American Classics", California Culinary
Academy,  Chevron Chemical Company, 1987.  Posted by Stephen Ceideberg;
November 3 1992.  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 292
Calories From Fat: 6
Total Fat: <1g
Cholesterol: 1.2mg
Sodium: 29.6mg
Potassium: 1582mg
Carbohydrates: 65.3g
Fiber: 8.3g
Sugar: 3.7g
Protein: 8g


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