Potatoes, Mashed (Puree) Variations

Mashed Potatoes- Basic

6 medium-sized

Russet potatoes               

2 Tbsps. butter or margarine

Hot milk or cream

            Salt and white pepper

Pare, and boil the potatoes. Drain, and set the saucepan in a warm place with the cover off for a minute or two to dry the potatoes thoroughly (THIS IS A VERY IMPORTANT STEP WHICH MANY COOKS MISS). Mash the potatoes in the saucepan in which they were boiled or turn them out into a warm dish and put through the ricer into the same saucepan. Work quickly so that they will not get cold. Add the butter, season to taste, and beat, adding milk or cream a little at a time until the potatoes are light and moist.

For Potato Cups- Pile into a large teacup and make a hollow with the bottom of a smaller tumbler or bottle. Slip out carefully onto the serving plate (cups can also be made by piping a Duchess Mix onto the plate). Keep hot until filled and served.

Variations

Simply add diced bacon, chives, garlic, raw or sautéed onion; in fact most varieties of herbs, or spices may be added; or even the like of minced olives and sun-dried tomatoes.

©Al (Alex-Alexander) D Girvan). All rights reserved.