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MASHED POTATOES FROM AMERICA'S TEST KITCHEN Recipe

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This recipe for MASHED POTATOES FROM AMERICA'S TEST KITCHEN, by , is from Recipes from your family and friends, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Stephanie Osenkowski
Added: Wednesday, February 8, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2 lbs. Russett Idaho potatoes
salt
1 c. half & half or whole milk
4 tbsp. butter
fresh ground pepper

Directions:
Directions:
Place whole (unpeeled) potatoes in a large pot with cold salted water to cover. Bring to a boil over high heat, then simmer covered until potatoes are just tender (about 20 minutes). Drain. Peel potatoes & put them through a food mill or ricer then into a warm, dry sauce pan. Heat milk and butter in a small sauce pan until warm and butter is melted. Pour milk/butter mixture into potatoe mixture and mix well. Generously season with lots of pepper and serve.

Personal Notes:
Personal Notes:
To my dear sister-in-law who can not make mashed potatoes - whose family has suffered many-o-years eating gluey, gummy potatoes and now poor Randal must endure a bleak future of the same....well, hopefully not!!! As soon as I found out about the cookbook, I spent 2 nights searching the web trying to find a "foolproof" recipe to cure your mashed potatoe blues so that Randal could have mashed potatoes at home and not just at restaurants. I think this is the winner!!!

Jodi, you've been a good sport putting up a lot of razzing from Jeff, who still jokes everytime we go to your house for dinner...."We should pick up a tub of Country Crock Mashed Potatoes just in case". I think you can handle it now!
Good luck,
Love
Stephanie

 

 

 

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