Mashed potatoes (#5)

Yield: 4 to 5 cups

Measure Ingredient
2 pounds All-purpose potatoes, peeled
\N \N . * cut into 1-1/2 inch
\N \N . chunks
⅓ cup Warm milk
5 tablespoons Butter
½ teaspoon (to 3/4) Salt
\N x Freshly ground black pepper

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

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