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Down-Home Mashed Potatoes
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Rating: 5/5 (1 vote cast)

Meal Type: Breakfast
Total Time:
Cook Method: Oven
     Serving Size: 1 - Change
Nutritional Facts
Servings Per Recipe: 1

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
0%
Saturated Fat 0g
0%
Unsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrate 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Down-Home Mashed Potatoes

Recipe Tags: Potato Recipes

Date Added: January 05, 2014

Ingredients:

1 Unit Potato
1 Tablespoon Butter
1 Unit Potato
1 Unit White Pepper to taste
1 Unit Paprika for garnish
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Directions:

1. Mashed potatoes need not be perfectly smooth; in fact, a few small lumps improve the texture.

2. Nor should the milk be pre-measured and heated: The quantity needed will depend on the type and age of the potatoes.

3. (Mealy baking potatoes that have been stored for a long time take more milk than new potatoes).

4. just pour milk in gradually, beating after every addition, until the potatoes are just right.

5. A few minutes in the oven before serving will reheat and puff up the potatoes .

6. Bring a large pot of salted water to a boil.

7. Meanwhile, peel potatoes and quarter or halve them (depending on size).

8. Drop potatoes into the pot as they are peeled, even if water is not quite boiling yet.

9. Cook potatoes over high heat until fork tender (about 25 minutes after water comes to a boil).

10. Some pieces can be left a little underdone.

11. Drain well. Place potatoes and butter in a large bowl.

12. Using a potato masher or fork, coarsely mash them together.

13. Make a well in the center and pour in a small amount of milk.

14. With an electric mixer (not a blender or food processor, which will turn potatoes into a starchy goo) beat potatoes, adding more milk a little at a time as needed, until the desired texture is obtained.

15. Tasting carefully, add salt and pepper. At this point, potatoes can be set aside, uncovered, until the rest of dinner is nearly ready.

16. one half hour before serving time, preheat oven to 350 F Mound potatoes in an oven proof casserole, sprinkle with paprika, and bake uncovered for 20 minutes.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Butter, Potato allergies.
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