Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 2 pounds | All-purpose or waxy potatoes; peeled and cut into |
| \N \N | ; 2-inch chunks |
| ½ teaspoon | Salt |
| ⅓ cup | Milk |
| 3 tablespoons | Butter |
Place the potatoes in a medium saucepan and add enough water to cover them; add the salt and bring to a boil over high heat. Reduce the heat to low, cover, and simmer for about 30 minutes, or until very tender; drain well.
Return the potatoes to the saucepan over low heat. Mash with a potato masher or fork. Add the milk and butter and continue mashing until smooth and well-blended.
NOTE: Here's how we get our rainbow-colored potatoes: For HOT PINK POTATOES: Add 2 cans (8¼ ounces) beets, drained, to the cooked potatoes and mash. For a smoother texture, puree the beets in a food processor before adding. For GREEN POTATOES: Add 2 whole, peeled garlic cloves to the potatoes before cooking. Thaw a 10-ounce package of frozen chopped spinach and squeeze dry. Add to the cooked potatoes and mash.
Season with nutmeg. For CARROT OR PARSNIP MASHED POTATOES: Substitute 1 pound peeled carrots or parsnips, cut into ½-inch slices, for 1 pound of the potatoes. Cook parsnips along with the potatoes and mash as above until well combined.
Converted by MC_Buster.
NOTES : 4 Servings
Converted by MM_Buster v2.0l.