Lucy's Perfect Mashed Potatoes
|Potatoes||2 Pound (6 Medium Sized)|
|Salt||1 Tablespoon (For The Cooking Water)|
|Unsalted margarine||3⁄4 Tablespoon|
|Skim milk||3⁄4 Cup (12 tbs)|
|Paprika/Minced parsley||To Taste|
Peel the potatoes, wash them carefully, and cut them into eighths.
Put them in a deep, heavy saucepan, cover with cold water, and add 1 tablespoon of salt.
Bring the water to a boil and cook the potatoes until they are quite soft, about 15 minutes.
Drain the potatoes.
Place the pan back on the heat to dry them for a minute or two.
With an electric range, you can use the heat that remains in the turned-off burner.
With gas, you'll need to turn the heat on low.
Shake the pan every few seconds to make sure the potatoes don't burn and that they dry evenly.
Add the margarine, the 1/4 teaspoon of salt, and the pepper.
Pour in about 1/2 cup of milk.
Mash the potatoes by hand, using a potato masher.
Add the remaining milk as needed to lighten the potatoes.
When there are no more lumps, whip the potatoes by using the masher as if it were a whisk.
(A hand mixer also can be used, but never use a food processor, which turns potatoes into glue.)