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     Title: Mashed Potatoes
Categories: British, Potatoes
     Yield: 4 Servings

   900 g  Potatoes (2 lb); peeled and
          -quartered
          Salt
          Freshly ground white pepper
   100 g  Unsalted butter (4 oz)
   120 ml Double cream or milk (4 fl
          -oz)
          Freshly grated nutmeg

 Boil the potatoes in salted water until cooked, about 20-25 minutes
 depending on size.

 Drain off all the water and replace the lid. Shake the pan vigorously
 which will start to break the potatoes.

 Add the butter and cream or milk a little at a time, while mashing the
 potatoes.

 Season with salt, pepper, and nutmeg. The potatoes will now be light,
 fluffy, creamy and ready to eat.

 Notes:

 * Maris Piper potatoes puree very well.
 * Many flavors can be added for any particular dish. About 50 to
   85 ml (2 to 3 fl oz) of olive oil can replace the butter, or 1 to
   2 tb pesto sauce can be added for a different taste.
 * To the basic recipe, I sometimes add the juice of 1 lemon and 1
   to 2 tb of finely chopped shallot. This goes really well with fish.

 Recipe by Gary Rhodes, Rhodes Around Britain, London, BBC Books, 1994

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