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Mashed Potatoes-2 Recipe

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This recipe for Mashed Potatoes-2, by , is from Thyme and Season, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Donna Field
Added: Wednesday, January 23, 2008

Category:
Category:

Ingredients:  
Ingredients:  
8 large potatoes
1 c milk
1/2 c heavy whipping cream
4 T unsalted butter
salt and freshly ground pepper to taste

Directions:
Directions:
Peel potatoes and cut each one into about 6 pieces. Place in a large kettle with a cup and a half of water approximately. Bring to a boil over high heat. Turn to simmer and cook for about 30 minutes or until just tender. Just before the potatoes are done heat the cream and milk with the butter in a saucepan. Drain the potato water and reserve for soup or gravy. Mash the potatoes manually while they are still in the kettle. Then add the heated milk and cream. Beat with electric hand mixer until creamy and smooth. Season with salt and pepper. These can be kept warm in the oven.

Personal Notes:
Personal Notes:
Potatoes have to be mashed while hot. The longer you whip, the lighter they will be.

 

 

 

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