Jewish mashed potatoes

Yield: 8 servings

Measure Ingredient
5 larges Baking potatoes
⅓ cup Hot broth or milk
2 tablespoons Butter or chicken fat
1 teaspoon Salt
¼ teaspoon Pepper

From "Modern ewish Cooking" by Bonne Rae London.

Boil potatoes in their skins. Drain and peel while hot. Break into chunks and place in mixer bowl. Beat with mixer. Add remaining ingredients. Continue mixing until liquid is absorbed and potatoes are fluffy.

Variation: Add ½ cup grated cheese to potatoes and sprinkle some on top. Bake in an ovenproof dish at 350'F. until cheese is melted.

Submitted By MICHAEL ORCHEKOWSKI On 08-09-95

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