Recipe By : El Paso Chile Co.'s TX Border Ckbk/W. P. Kerr & Norma Kerr
Serving Size : 8 Preparation Time :0:00
Categories : American Texas Cooking
Side dish Money Saving
Amount Measure Ingredient -- Preparation Method
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4 1/2 pounds baking potatoes -- peeled, if not
-- well scrubbed
-- cut in 2" chunks
4 teaspoons salt -- more to taste
1 1/2 cups milk
3/4 stick unsalted butter
1 teaspoon freshly ground black pepper -- plus more to taste
In a large heavy pan, cover the potatoes with cold water. Stir in 2
teaspoons of salt, set over medium heat, and bring to a boil. Lower
the heat slightly, partially cover, and cook, stirring once or twice,
until the potatoes are very tender, about 25 minutes.
Meanwhile, in a small saucepan, bring the milk just to a simmer. Stir
in the butter, 2 teaspoons of salt, and 1 teaspoon of freshly ground
black pepper. Cover the saucepan and remove it from the heat. Drain
the potatoes and return them to the pan. Mash the potatoes (leave some
lumps). Return the pan to low heat and whisk in the heated milk
mixture. Beat the potatoes with a wooden spoon (or an electric mixer)
until they are light and fluffy. Adjust the seasoning and serve
immediately.
For Mashed sweet potatoes, substitute an equal weight of peeled,
chunked yams.
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Per serving: 183 Calories; 2g Fat (10% calories from fat); 6g Protein;
37g Carbohydrate; 7mg Cholesterol; 1100mg Sodium
