6 potatoes 4 tablespoons of butter 1/3 to 1/2 cup of hot milk butter or cream salt and pepper
Scrub potatoes. Rinse thoroughly. Drain. Cook covered in small amount of salted boiling water 20 - 30 minutes or until tender. Drain. Peel potatoes. Return to pan. Shake pan over low heat a few minutes to dry potatoes. Put through ricer. Beat butter or cream and enough hot milk into potatoes to make them creamy and light. Add seasonings as you beat mixture. Serve heaped in warm serving dish with additional piece of butter or spoonful of warmed cream on top. Makes 6 servings
Hashed Brown Onion Potatoes - Sauté potatoes in butter until lightly browned on all sides. Season lightly as they cook. Add one 10 3/4 ounce can of condensed onion soup. If too thick, thin with little consommé. Cover skillet. Simmer for 10 minutes. Remove cover. Continue to cook until liquid is absorbed and potatoes are browned and done. Fold over with pancake turner. Serve on warned platter, Makes 4 servings
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