Perfectly lumpy mashed potatoes

8 Servings

Ingredients

Quantity Ingredient
4½ pounds Baking potatoes; peeled, if not well scrubbed cut in 2\" chunks
4 teaspoons Salt; more to taste
1½ cup Milk
¾ Stick unsalted butter
1 teaspoon Freshly ground black pepper; plus more to taste

Directions

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.

Per serving: 183 Calories; 2g Fat (10% calories from fat); 6g Protein; 37g Carbohydrate; 7mg Cholesterol; 1100mg Sodium Recipe by: El Paso Chile Co.'s TX Border Ckbk/W. P. Kerr & Norma Kerr Posted to MC-Recipe Digest V1 #849 by Lynn Cage <ltcage@...> on Oct 16, 1997

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