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WHIPPED POTATOES Whipped potatoes are great with most any meat, as long as they do not have lumps. The secret is being sure that the potatoes are thoroughly cooked before you attempt to mash or whip them! Peel and quarter potatoes if they are medium size. A rule of thumb is one potato per person and one for the pot. Cover the potatoes with water. Add salt, about 1 teaspoon, and bring to a boil. Simmer until they are fork-ten- der, usually will break apart when you stick them with the fork. Drain, saving 1/2 cup of the water. Put in the large bowl of your mixer. Break up potatoes before starting to use the beater. Add 1/4 cup of the potato water and beat potatoes. Scrape sides of bowl with rubber spatula. Add about 1/4 cup milk and continue to beat until they are very light and fluffy. They should not be too stiff. More milk may need to be added. Whipped potatoes will hold for several minutes, 10 or so. Just return them to the pan they were cooked in and cover with a lid. May be heated over low heat as long as you stir them to keep from scorching. When ready to serve, turn out in bowl. Make a well in center and put a chunk of oleo on top of potatoes, imbedding in potatoes so it will melt. *BLKLIN If you have whipped potatoes left over, make Potato Cakes. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |