Tasty Mashed Potatoes
|Potatoes||4 Medium, peeled|
|Salt and pepper||1|
|Milk||1⁄2 Cup (8 tbs), scalded|
Cut potatoes into even-sized pieces (if very large), and cook in boiling salted water for 15-20 minutes or until tender.
Test with the point of a fine knife or trussing needle.
Do not use the thick prongs of a fork or the potato will break.
Watchpoint: take care to keep potatoes covered with water so they cook evenly.
When the potatoes are tender, tilt lid of pan and pour away the water.
Return to a low heat and, with lid half-closed, continue cooking a few minutes until potatoes are dry.
Then add butterâ€”as much as you likeâ€”and mash potatoes with a potato masher or fork.
Season to taste.
If not serving at once, press potatoes firmly to bottom of saucepan and pour on the scalded milk.
Do not stir, but replace lid and keep pan in a warm place until ready to serve.
Keep hot in this way for up to 30 minutes; the potatoes will absorb the milk on standing.
Just before serving, beat potatoes well with a wooden spoon or small electric beater, adding more milk if necessary to make a light, fluffy puree.