Mashed potatoes (#5)
4 to 5 cups
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | All-purpose potatoes, peeled |
| . * cut into 1-1/2 inch | ||
| . chunks | ||
| ⅓ | cup | Warm milk |
| 5 | tablespoons | Butter |
| ½ | teaspoon | (to 3/4) Salt |
| x | Freshly ground black pepper | |
Directions
1. Cook the potatoes in a pot of lightly salted boiling water about 30 minutes, until easily pierced with a fork. Drain in a colander.
2. Return to the pot or a large bowl. Using a hand mixer, potato masher, or wooden spoon, beat in the milk and butter, until smooth or lumpy, depending on your taste. 3. Season with salt and pepper. Serve.
TIP: * If you prefer, and for added fiber, leave the skins on the potatoes.
From "Woman's Day: The Only 25 Recipes You'll Ever Need," by Sidney Burstein, ISBN 0-385-41179-0, 1990.
keyed by iris grayson
Submitted By IRIS GRAYSON On 05-07-95