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From: hansen@pegasus.UUCP (Tony L. Hansen)
Newsgroups: net.cooks
Subject: Mashed Potatoes
Message-ID: <974@pegasus.UUCP>
Date: Thu, 23-Feb-84 00:24:11 EST
Article-I.D.: pegasus.974
Posted: Thu Feb 23 00:24:11 1984
Date-Received: Fri, 24-Feb-84 00:18:14 EST
Organization: AT&T Information Systems, Lincroft NJ
Lines: 26


Almost all of the mashed potato recipes I've seen call for salt. About
two years ago, after my husband and I gave up salt, I found that my mom's
recipe still tasted perfect!

    1)	Peel potatoes & cut into large chunks (2-3 inches long, 1 inch thick)
    
    2)	Boil slowly until a potato chunk will split apart when a fork is
	inserted
    
    3)	Pour out the water (or save and use for gravy - very healthy!)
    
    4)	Mash until the potatoes look like thick spaghetti
    
    5)	Add a little milk and mash again (experiment - they should be fluffy,
	not mushy)

    6)	The final touch - a dash (no more) of baking powder mashed in will 
        make them super fluffy!

    Add any butter, salt, etc., you wish. A bit of minced parsley is nice.
    Don't try to use a blender or food processor; the texture comes out all
    wrong.

					Enjoy!
					Sonya Hansen