Hfs1- creamed potatoes - ba 2/83
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | pounds | Russet potatoes (about 8 large) |
| 1⅓ | cup | (approx) milk; warmed |
| 4 | tablespoons | (1/2 stick) unsalted butter; room temperature |
| Freshly grated nutmeg | ||
| Salt and freshly ground black pepper | ||
| Garnish: fresh parsley; minced | ||
Directions
Boil potatoes in large amount of salted water, over medium-high heat until tender, about 45 minutes. Drain well. Cover with towel until all steam evaporates. Peel potatoes while still warm. Transfer to heated non-aluminum bowl. Mash potatoes until creamy and smooth, gradually adding milk and butter. Season with nutmeg, salt, and pepper. Sprinkle with parsley and serve.
"Hearty Farmhouse Suppers" "Bon Appetit" February, 1983. Typos by Jeff Pruett.
Submitted By JEFF PRUETT On 11-26-95
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