INGREDIENTS

INSTRUCTIONS

The California Cook, Diana Rossen Worthington, Serves 6 to 8  These
mashed potatoes are slightly tangy because they contain yogurt.  Yukon
God or Yellow Finn potatoes have a pleasing consistency for  mashed
potatoes. Starchy potatoes like russets will turn out  fluffier;
yellow, red, or white potatoes will have a creamier texture.  Immerse
the potatoes in cold water for 5 minutes to remove excess  starch. In a
large pot of boiling salted water, cook the potatoes for  about 15 to
20 minutes or until fork-tender. Drain and return them to  the pot.
Over light heat, dry the potatoes tossing them occasionally,  for about
1 or 2 minutes or until all the moisture is evaporated. Put  the
potatoes through a potato ricer or mash them with a potato masher  in a
large mixing bowl. In a medium saucepan over medium heat,  combine the
butter and milk and bring to a simmer. Pour over the  potato mixture
and blend well. Add the yogurt, salt, pepper, and  chives and blend
well into the potatoes. Taste for seasoning.  Transfer to a serving
bowl and serve immediately.  ADVANCE PREPARATION: Can be prepared up to
2 hours ahead, covered,  and kept at room temperature. Reheat gently in
the top of a double  boiler over medium heat. Add extra milk as needed.
Taste for  seasoning.  Posted to JEWISH-FOOD digest V97 #008  From: Pat
Gold <plgold@ix.netcom.com>  Date: Thu, 29 Aug 1996 17:24:15 -0700

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