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From: jab@uokvax.UUCP
Newsgroups: net.cooks
Subject: Re: Mashed Potatoes - (nf)
Message-ID: <7200008@uokvax.UUCP>
Date: Wed, 8-Feb-84 08:33:00 EDT
Article-I.D.: uokvax.7200008
Posted: Wed Feb  8 08:33:00 1984
Date-Received: Mon, 21-May-84 04:05:20 EDT
References: <965@proper.UUCP>
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Nf-ID: #R:proper:-96500:uokvax:7200008:000:894
Nf-From: uokvax!jab    Feb  8 16:33:00 1984

#R:proper:-96500:uokvax:7200008:000:894
uokvax!jab    Feb  8 16:33:00 1984

/***** uokvax:net.cooks / proper!kip /  7:29 pm  Feb  6, 1984 */

Why do mashed potatoes sometimes come out tasting and
looking like some kind of paste?
Does anyone have a sure fire method of making light
and fluffy mashed potatoes?
Could it ne because I'm using my food processor?
Could it be because I am not peeling the potatoes (although
I love the skins!)?

HELP!
/* ---------- */

You have to be careful not to soak the potatoes for so long that they
start absorbing water, or you'll get really soggy potatoes.

Admittedly, my mashed potatoes are a little lumpy (Mom's were, too), but
I just boil them (small chunks) until they're tender, then put in a little
butter and start in with the mixer. SLOOOOOOOOOWLY add milk, a little at
a time, until you get the consistency you want.

I always forget to put salt and pepper in mine, but then again, it doesn't
hurt.

	Jeff Bowles
	Lisle, IL