| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Potatoes |
10 |
Servings |
INGREDIENTS
| 8 |
lg |
Baking potatoes (5 to 5-1/2 |
|
|
Pounds), peeled and cut |
|
|
Into 2-inch chunks |
| 1/2 |
c |
(1 stick) butter |
| 2 |
c |
Milk |
| 2 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
INSTRUCTIONS
1. Place potatoes in large saucepan with enough cold water to cover. Bring
to boiling; gently boil, covered, about 15 minutes or until chunks are
fork-tender. Drain.
2. Meanwhile, heat together butter and milk in medium-size saucepan over
medium-low until butter is melted and mixture is hot.
3. Return drained potatoes to large saucepan. Mash with potato masher.
Gradually mix in milk mixture and salt and pepper with potato masher until
potatoes are smooth and creamy. Potatoes can be kept warm in saucepan,
covered.
Nutrient value per serving: 253 calories, 5 g protein, 11 g fat, 34 g
carbohydrate, 564 mg sodium, 32 mg cholesterol. Exchanges: 2
starch/bread, 2 fat.
Source: Family Circle, November 1996
Posted to MM-Recipes Digest V3 #290
Date: Tue, 22 Oct 1996 20:51:54 EDT
From: jane.ghorbani@juno.com (Jane Ghorbani)
A Message from our Provider:
“Forgiveness is not automatic”