3 pounds baking potatoes
1 stick butter,
cut into bits and softened
1 cup milk/ cream
or half-and-half
Bring a large pot of water to a boil (enough to cover
potatoes by 1-inch),
Peel potatoes and quarter. Add potatoes to water and return to a
boil. Gently boil until tender, 15 to 20
minutes and drain in a colander. Force
potatoes, while still warm through ricer into a large bowl. Add butter and stir with a wooden spoon,
letting butter melt completely. Add milk
and incorporate by gently stirring with a wooden spoon, adding more to desired
consistency.
Yield: 6 servings.
Carolyn Gass Hardimon, M. S.
Home Economist