| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
|
1 |
Servings |
INGREDIENTS
|
|
Potatoes; peeled and cut into large chunks |
|
|
Butter |
|
|
Cream or Half & Half |
|
|
Salt & Pepper |
|
|
(Sour Cream; 3-oz. cream cheese & Chives have also been known to find their way into the mix) |
INSTRUCTIONS
These were never measured ingredients, so I will only list what goes into
the mashed potatoes and you can add to your taste.
Peel and cut the potatoes in large chunks. Cover with cold water; heat to
boiling over medium heat, turn heat to low and cover pot. Simmer for 20-25
minutes or until potatoes are soft when tested with a fork.
Drain potatoes and pour into a large mixing bowl. Immediately add butter,
salt and pepper. Beat with an electric mixer until smooth. (We always used
the mixer - if you prefer "chunkier" style potatoes, you can substitute a
potato masher.)
While mixing potatoes, pour cream or half & half into the pan in which you
cooked the potatoes. Heat to simmering. Pour a bit at a time over the
potatoes, beating well after each addition, until the mashed potatoes are
the preferred consistency.
Check for seasonings; spoon into serving dish. Serve immediately.
If you are adding sour cream, cream cheese and chives, beat these into the
potatoes before adding the heated milk.
Source: Patricia Todd Elliott Posted to Bakery-Shoppe Digest V1 #207 by
"Peggy L. Makolondra" <pmakolon@mail.wiscnet.net> on Aug 29, 1997
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