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November 1999 Issue
Honey Turkey
by Philip R. Gantt
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Rich and Creamy Mashed Potatoes

These mashed potatoes are not for the diet conscious! However, the richness and flavor of this recipe is worth the indulgence.

Kitchen tip: Rather than peel the potatoes, use a scrubber on the potatoes under cold running water to remove most of the peels and dirt. The peelings contain nutrients that are beneficial to your health unless they are green. Green peels are toxic and should be removed entirely by peeling. You can prevent potatoes from turning green by keeping them away from light.

  • 4 large russet potatoes, Yukon potatoes, or red potatoes (about 4 lbs.)
  • 4 Tbsp. butter
  • 8 oz. cream (whipping cream works fine as long as it is not whipped). You may substitute half and half.
  • Whole milk
Cut the potatoes into cubes approximately 1/2 inch thick. Place the potatoes into a pot of boiling water and boil for about 15 to 20 minutes. After the potatoes are tender (test by piercing with a fork), drain most of the water and mash, adding the butter and cream. Add just enough milk to obtain a smooth texture and consistency. Mash until the potatoes are lump free.

Serve with gravy as a topping. Enjoy!

  • Yields: 6 servings
  • Preparation Time: 25 minutes
 

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