Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP Posting-Version: version B 2.10.1 6/24/83; site pegasus.UUCP Path: utzoo!watmath!clyde!floyd!harpo!eagle!mhuxl!ihnp4!pegasus!hansen 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