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MASHED POTATOES Recipe

   
 

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     MASHED POTATOES

Category   Breakfast - Brunch
Sub Category   None

Ingredients
6 medium potatoes (about 2 pounds)
1/4 c. (1/2 stick) margarine or butter
1/4 tsp. salt, if desired
1/2 c. milk
1/2 tsp. salt
dash of pepper
 

Instructions
Wash and peel the potatoes, and cut into large pieces. Remove the margarine from the refrigerator so it can soften while the potatoes cook. Add 1 inch of water to the saucepan. Cover and heat the water to boiling over high heat. Add potatoes. Cover and heat to boiling again. Once water is boiling, reduce heat just enough so water bubbles gently. Cook covered 20-25 minutes or until tender when pierced with a fork. The cooking time will vary. Darin potatoes in a strainer. Return the drained potatoes to the saucepan, and cook over low heat about 1 minute to dry them. While cooking shake the pan often to keep the potatoes from burning, which can happen very easily once the water has been drained off. Place the potatoes in a medium bowl to be mashed. You can mash them in the same saucepan they were cooked in if the saucepan will not be damaged by the potato masher or electric mixer. Mash the poatoes with a potato masher or electric mixer until no lumps remain.
Add the milk in small amounts, beating after each addition. You may not use all the milk because the amount needed to make potatoes smooth and fluffy depends on the type of potato used. Add the margarine, 1/2 teaspoon salt and the pepper. Beat vigorously until potatoes are light and fluffy.


Originally Submitted
9/27/2013





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