In article >, "cybercat" >
wrote:

> I got roped into doing Thanksgiving dinner.
>
> I don't do mashed potatoes! I never have. I recall trying years ago, and
> they were lumpy.
>
> Got five pounds of big, fresh Idaho potatoes at Aldi, and a pound of butter.
> I guess I need milk, right?
>
> How do you make your best mashed potatoes?

1) Use a mealy, rather than a waxy, potato.
2) Cook until very tender, add a tsp of salt halfway through the
estimated cooking time.
3) Drain well (I sometimes pour through a colander rather than just
pouring the liquid from the cooking pot)
4) Shake potatoes (back in their cooking pan or kettle) over low heat
to dry them
5) Heat maybe 1/2 cup cream or milk and melt 1/4 cup butter into it
6) Mash, adding the milk butter mixture to your satisfaction, mashing
and mixing and combining as you do
7) Season - a little salt if necessary, a little white pepper
8) Heap into a warmed serving bowl
9) Stick a tablespoon-size pat of butter on top and garnish with a light
dusting of paprika
10) Serve
11) Make sure the gravy is REALLY hot.

A couple lumps in the potatoes are no sin.
--
-Barb, Mother Superior, HOSSSPoJ
Notes about our meals in Tuscany have been posted to
http://www.jamlady.eboard.com; 10-16-2007