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Mashed Potatoes

Source: Casual Cuisines of the World - Diner
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Active Time:  10 Minutes
Total Time:  25 Minutes
  Serves 6
Any kind of potato can be mashed. Waxy white, red or yellow varieties yield creamy purées, while baking potatoes produce the fluffier results usually found in diners. Evaporating the moisture after cooking the potatoes helps make them even lighter and fluffier when mashed.
3 lb white, red, yellow-fleshed or baking potatoes, peeled and cut into 2-inch pieces
1 1/2 teaspoons salt, plus salt to taste
1/3 cup unsalted butter, cut into small pieces
1 cup plus 2 tablespoons half and half, heated
Mashed Potatoes Recipe at
Cook potatoes in large saucepan of boiling salted water until tender when pierced with a fork, about 15 minutes. Drain well and return to the empty pan.

Using a potato masher, mash the potatoes until they are almost smooth. Add the butter, mash together, and then gradually add the half-and-half. The potatoes should be creamy but not soupy.

Season to taste with salt and pepper, transfer to a warmed serving dish and serve immediately.

Recipe reprinted by permission of Weldon Owen. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves 6
Calories: 333
Fat. Total: 16g
Fiber: 4g
Carbohydrates, Total: 43g
Sodium: 613mg
% Cal. from Fat: 43%
Cholesterol: 46mg
Protein: 6g
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