| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | Potatoes | 4 | Servings | |
INGREDIENTS
| 2 | lb | Potatoes; thin skin |
| 1/2 | ts | Celery seed; ground |
| 1 | Garlic bulb clove | |
| Salt | ||
| 1/3 | ts | Baking powder |
| 4 | tb | Butter; soft |
| 1/2 | c | Milk; hot |
| 1/2 | c | Cheddar cheese; grated |
INSTRUCTIONS
Peel potatoes or leave skins on if they are very thin; fiber, you know. Cover potatoes with water. Add salt to taste and celery seed. Separate garlic cloves from bulb. Slightly crush each clove with side of cleaver or bottom of heavy glass and peel. Cut garlic into thin slices and add to potatoes. Cover and boil until potatoes are soft. Place cover over pot and drain off water. Hold cover on pot tightly and vigorously shake potatoes to break them up. Beat with mixer. Add baking powder, milk, butter and cheese. Beat until potatoes are fluffy. The baking powder makes the potatoes fluffier. Posted to EAT-L Digest by LDGOSS <[email protected]> on Jan 21, 1998
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