INGREDIENTS

INSTRUCTIONS

* Note: The type of potato you use for mashing does make a difference. Of
the two basic varieties -- waxy (boiling) and mealy (baking) -- the latter
is best suited for mashing because of its low sugar and high starch
content. Generally speaking, rely on the thick-skinned potatoes like
russets to be mealy. Select potatoes that are firm, free from large cuts,
growth cracks and sprouting eyes. Avoid any with green-tinged skins.
To boil potatoes, cook potatoes in heavy saucepan with tight-fitting lid in
about 1 inch boiling salted water until fork-tender. If whole, cook 30 to
40 minutes; cut-up, 20 to 25 minutes. If lid doesn't fit tightly, water may
boil away; check occasionally and add more water if necessary. Alternately,
to steam pototoes, place wire rack on bottom of kettle or large saucepan
and add water to just below level of rack. Bring water to boil, add
potatoes and cook, tightly covered, until fork-tender. If whole, cook 30 to
45 minutes; cut-up, 20 to 30 minutes. If lid is not tight-fitting, check
occasionally and add more water if needed. Peel potatoes (this can be done
before cooking). Use potato masher, electric mixer or ricer to mash
potatoes. With potato masher, press tool into potatoes in downward motion,
forcing them through cutting grid. With electric mixer, begin by mashing
potatoes slightly with stationary beaters. Turn mixer on low speed and whip
to desired consistency. With ricer, place boiled potatoes in perforated
cylinder, then squeeze long handles together to force contents through
ricer holes. Let rice-like pieces mound in serving dish. Beating with mixer
or wooden spoon, gradually add heated milk, evaporated milk, half and half
or whipping cream, according to taste. Potatoes will be creamier and
thinner if more liquid is used. Finish with softened butter or margarine to
taste. Season to taste with salt and pepper. Serve immediately. Or spoon
into buttered casserole and smooth light film of cream over top. Keep warm
in oven heated to 250 degrees. Cover with towel to absorb steam. Yields 4
servings.
Each serving: 250 calories; 216 mg sodium; 33 mg cholesterol; 12 grams fat;
32 grams carbohydrates; 5 grams protein; 0.73 gram fiber
Recipe Source: Los Angeles Times - 11-23-1997
Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com
Converted by MM_Buster v2.0l.

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