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
Chantilly potatoes - Fold 1/2 cup of shredded American cheese into 4 cups hot mashed potatoes. Spoon into buttered 1 quart baking dish. Add 1/8 teaspoon of salt to 1/2 cup of heavy cream. whip until stiff. Spread over top. Bake in moderately hot oven (400ºF.) 15 minutes or until golden. Makes 6 servings
Potato Puffs- Add 1 beaten egg to 2 cups cold, seasoned mashed potatoes. Form into balls. Roll in corn flakes. Fry until golden brown in deep hot oil or fat at 375ºF. on frying thermometer. Drain on thick paper towels in shallow pan in hot oven with door left open. Makes 4 servings
Potato Patties - Add 1 beaten egg to 2 cups cold, seasoned mashed potatoes. Form into patties. Dip lightly in seasoned flour. Brown in little hot fat on both sides. Makes 4 servings
Add 1/4 cup of sliced scallions to the patty mixture. Cook as described.
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