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      RECIPE TITLE "Mashed Potatoes Recipe"
    source: Casual Cuisines of the World - Diner,
    courtesy of

    yieldsServes 6 time--- difficultyeasy

    Any kind of potato can be mashed. Waxy white, red or yellow varieties yield creamy purées, while baking potatoes produce the fluffier results usually found in diners. Evaporating the moisture after cooking the potatoes helps make them even lighter and fluffier when mashed.


    3 lb white, red, yellow-fleshed or baking potatoes, peeled and cut into 2-inch pieces
    1 1/2 teaspoons salt, plus salt to taste
    1/3 cup unsalted butter, cut into small pieces
    1 cup plus 2 tablespoons half and half, heated

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    Cook potatoes in large saucepan of boiling salted water until tender when pierced with a fork, about 15 minutes. Drain well and return to the empty pan.

    Using a potato masher, mash the potatoes until they are almost smooth. Add the butter, mash together, and then gradually add the half-and-half. The potatoes should be creamy but not soupy.

    Season to taste with salt and pepper, transfer to a warmed serving dish and serve immediately.

    Recipe reprinted by permission of Weldon Owen. All rights reserved

      Nutrition Facts
    Serves 6
    Facts per Serving
    Calories: 333 Fat: 16g Carbohydrates: 43g
    Cholesterol: 46mg Sodium: 613mg Protein: 6g
    Fiber: 4g % Cal. from Fat: 43% % Cal. from Carbs: 52%

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