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Mashed Potatoes
5 large potatoes (about
27/_Ibs.), peeled,
quartered, and
boiled
cup low-tat milk,
heated
2 tablespoons butter
or margarine
7 teaspoon salt
teaspoon black
pepper
9 large potatoes (about
5 Ibs.), peeled,
quartered, and
boiled
z/_ cups low-tat milk,
heated
3 tablespoons butter
or margarine
1_ teaspoons salt
teaspoon black
pepper
Warm mixer bowl and flat beater with hot water;
dry. Place hot potatoes in bowl. Attach bowl and
flat beater to mixer. Gradually turn to Speed 2 and
mix about 1 minute, or until smooth.
Add all remaining ingredients. Turn to Speed 4 and
beat about 30 seconds, or until milk is absorbed.
Gradually turn to Speed 6 and beat about 1 minute,
or until fluffy. Stop and scrape bowl. Exchange flat
beater for wire whip. Turn to Speed 10 and whip
2 to 3 minutes.
Yield: 9 servings (34cup per serving).
Perserving: About 111 cal, 2 g pro, 19 g carb,
3 g fat, 8 mg chol, 296 mg sod.
VARIATIONS
Garlic Mashed Potatoes
Substitute 1 teaspoon garlic salt for salt.
Per serving: About 111 cal, 2 g pro, 19 g carb,
3 g fat, 8 mg chol, 239 mg sod.
Mashed Potatoes for a Crowd
Prepare as directed above, using 6 quart mixer
bowl.
Yield: 18 servings (3/4cup per serving).
21
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