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From: sjf@pyuxbb.UUCP (SJ Foster)
Newsgroups: net.cooks
Subject: Re: Mashed Potatoes
Message-ID: <372@pyuxbb.UUCP>
Date: Fri, 10-Feb-84 21:12:16 EST
Article-I.D.: pyuxbb.372
Posted: Fri Feb 10 21:12:16 1984
Date-Received: Sat, 11-Feb-84 23:32:13 EST
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Organization: AT&T Bell Laboratories, Piscataway
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Real mashed potatoes take a little more work than a food 
processor.  I LOVE potatoes; I have at least one-a-day.
Having experamented with differnt ways of making mashed
potatoes, I found the way my mother did it was the best.

Peel the potatoes, and cut them into quarters.
Boil them for about 20 minutes until when picked up with
a fork, they fall off.
Use a "masher" (available *still* at most department and
certainly kitchen stores) and mash them with about half
a cup of milk.  Add butter and salt to taste, and mush
util they are the consistancy you like.

Believe it or not, the type of potatoes you use makes a
big difference.  The best I find are the red ones.  Be sure
not to use baking potatoes though (usually from Oregon or
Idaho).

Happy spudding!!!!

Scott Foster
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