- 2 pounds of peeled, cubed potatoes
(about 6 cups)
- Water to cover
- 1 teaspoon salt
- Several dashes pepper, to taste
- 1/2 cup instant nonfat dry milk
powder
- 3/4 cup of water drained from the
cooked potatoes
- 2 tablespoons margarine
Scrub and peel your potatoes. Chop them
into chunks. Place your potato chunks in a
pot and cover them with tap water. Boil them
over medium-high heat until they are tender,
or for about 20 minutes. Remove from the
heat and drain off the water. Catch the
water in a bowl. Measure 3/4-cup and set the
rest aside to cool down. It can be used to
make bread or soup.
In a large bowl or the pot the potatoes
cooked in, combine the potatoes, salt,
pepper, dry milk powder, the reserved
3/4-cup of cooking water and the margarine.
Using electric beaters, combine everything
until it is light and fluffy. Serve hot. I
use an ice cream scoop to measure these
potatoes. Two level scoops is 1/2 cup. These
potatoes taste rich and buttery. These are
perfect for holidays and company dinners, or
for weekday meals with a hearty bean dish as
a topping.
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