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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Mashed Potatoes Recipe

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This recipe for Mashed Potatoes is from Recipes from Vicksburg and Beyond , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
5 large potatoes (russets recommended)
4 to 5 tablespoons (1/2 stick) butter
1/3 to 1/2 cup milk
salt and pepper
Directions:
Directions:
Peel potatoes and cut into chunks no thicker than
1 inch. Put in a pan and cover with water. Cover
the pan but leave the lid off slightly so that steam
can escape. Boil gently until the potatoes are
barely tender when pierced with a fork (about
10-15 minutes). Remove from the heat and drain
off all water by holding the lid in such a way that
the water can escape but the potatoes remain.
Alternatively, you can pour the potatoes and
water through a colander and return the potatoes
to the pan. While the potatoes are hot, add butter
in small chunks stirring it into hot potatoes. When
the butter is melted, add part of the milk. Mash
with a potato masher, fork or mixer. Add the rest
of the milk as needed being careful not to add too
much. Real mashed potatoes should have some
tasty lumps so don?t over do the mashing.
My Notes:
Never make just a few mashed potatoes. If you
have time, make at least twice as many as you
expect to eat. Left over mashed potatoes are
delicious by themselves and can also be used for making potato pancakes and potato salad.

 

 

 

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