Down-Home Mashed Potatoes

1 11-ounce potato per person
1 Tablespoon Butter for each potato
Milk as needed (1/4 to 1/2 cup per potato)
Salt and white pepper, to taste
Paprika, for garnish

Mashed potatoes need not be perfectly smooth; in fact, a few small lumps
improve the texture. Nor should the milk be pre-measured and heated: The
quantity needed will depend on the type and age of the potatoes. (Mealy
baking potatoes that have been stored for a long time take more milk than
new potatoes.) just pour milk in gradually, beating after every addition,
until the potatoes are just right. A few minutes in the oven before serving
will reheat and puff up the potatoes .

1. Bring a large pot of salted water to a boil. Meanwhile, peel potatoes and
quarter or halve them (depending on size). Drop potatoes into the pot as
they are peeled, even if water is not quite boiling yet. Cook potatoes over
high heat until fork tender (about 25 minutes after water comes to a boil).
Some pieces can be left a little underdone. Drain well.

2. Place potatoes and butter in a large bowl. Using a potato masher or fork,
coarsely mash them together. Make a well in the center and pour in a small
amount of milk.

3. 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. Tasting carefully,
add salt and pepper. At this point, potatoes can be set aside, uncovered,
until the rest of dinner is nearly ready. one half hour before serving time,
preheat oven to 350F.

4. Mound potatoes in an oven proof casserole, sprinkle with paprika, and
bake uncovered for 20 minutes.

From "Regional American Classics", California Culinary Academy, Chevron
Chemical Company, 1987.

Posted by Stephen Ceideberg; November 3 1992.

Servings: 1
Home Cookin 4.8 Chapter: Vegetables