| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
|
Potatoes |
4 |
Servings |
INGREDIENTS
| 2 |
lb |
Potatoes, thin skin |
| 1/2 |
t |
Celery seed, ground |
| 1 |
|
Garlic bulb clove |
|
|
Salt |
| 1/3 |
t |
Baking powder |
| 4 |
T |
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 <LDGOSS@PRODIGY.NET> on Jan 21, 1998
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