35 lb spuds, peeled
1 qt milk (warmed)
3/4 lb butter or margarine
5 tsp. salt
Cut the potatoes in half lengthwise, cover with cold water.
Bring to a boil cooking the potatoes
until fork tender about 20 min., drain immediately.
Mash the potatoes until lump free. STIR in butter, salt and
milk.
You will need something that will measure, an ice cream type scoop,
exactly 1/2 cup, if
you are doing it on a per serving
basis, and just plunk it on each plate, use the back of the
scoop to quickly make a depression
on the little pile of potatoes, for gravy or butter.
TIP: To keep mashed potatoes warm for extended periods of time,
simply mash them and prepare as you normally would then cover the pot with
a wet tea towel and then the lid. This keeps them from drying out.
Then place the pot into another pot or large container containing a
few inches of hot water and keep it on simmer.
This works really well and the potatoes are just the same an
hour after you mashed them...this tip is from Pat in Ontario!
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