Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP Posting-Version: version B 2.10.1 ggr 10/28/83; site pyuxbb.UUCP Path: utzoo!linus!philabs!cmcl2!floyd!harpo!ihnp4!pyuxbb!sjf 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 References: <965@proper.UUCP> Organization: AT&T Bell Laboratories, Piscataway Lines: 22 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 eagle!pyuxbb!sjf