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Buttered Mashed Potatoes

Western.Chefs's picture
  White potatoes 3 1⁄4 Pound (9 Medium Sized)
  Butter/Margarine 6 Tablespoon
  Bottled milk/6 tablespoon evaporated milk and 6 tablespoon water, scalded 3⁄4 Cup (12 tbs), scalded
  Pepper To Taste (Speck)

Cook potatoes as in Boiled Potatoes.
Drain, peel, then mash thoroughly, using a potato masher, until no lumps remain; or put through a potato ricer.
While beating vigorously with the masher, a spoon, or fork, gradually add enough of the combined butter and milk to make the potatoes fluffy and creamy.
Add pepper and salt to taste.
Heap immediately in a heated serving dish, dot with butter and sprinkle with paprika, minced parsley or chives.

Recipe Summary

Side Dish

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Buttered Mashed Potatoes Recipe