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Mashed Potatoes Plus




Source of Recipe


joyces


Recipe Introduction


Our foolproof recipe for fluffy potatoes, plus 3 easy flavor variations. (If you use a ricer or food mill, mash potatoes first, then transfer to a bowl and add margarine, salt, and milk.)



Recipe Link: http://joycesplace0.tripod.com/Recipes/potatoesplus.htm

List of Ingredients




Serves: 8

3 pounds all-purpose potatoes, peeled and cut into 1-inch chunks
4 tablespoons margarine or butter (1/2 stick)
1 1/2 teaspoons salt
1 cup hot milk

Recipe




1. In 3-quart saucepan over high heat, heat potatoes and enough water to cover to boiling. Reduce heat to low; cover and simmer 15 minutes or until potatoes are fork-tender; drain.
2. Return potatoes to pan. With potato masher, mash potatoes with margarine or butter and salt. Gradually add milk; mash until mixture is smooth and well blended. Keep warm. Makes about 8 servings.

Each serving: About 195 calories, 4 g protein, 30 g carbohydrate, 7 g total fat (2 g saturated), 4 mg cholesterol, 500 mg sodium.

WITH GARLIC & LEMON
Prepare Basic Mashed Potatoes as above in step 1. Meanwhile, with garlic press, press 2 cloves garlic into 1-quart saucepan with the margarine or butter and salt called for in step 2; heat over low heat 2 to 3 minutes until margarine melts. Add garlic mixture to potatoes with the milk; mash. Stir in 2 tablespoons finely chopped parsley and 1 teaspoon grated lemon peel.

WITH HORSERADISH
Prepare Basic Mashed Potatoes as above but add 2 tablespoons undrained prepared white horseradish with the milk.

WITH PARSNIPS
Prepare Basic Mashed Potatoes as above but substitute 1 pound parsnips, peeled and cut into 1-inch pieces, for 1 pound potatoes and use only 3/4 cup milk.