Mashed or Whipped Potatoes
mashed or whupped white 'taters 
serves 4 or 5 
 
7 or 8 medium  'taters, peeled, washed, chopped (russet)
  enuff water to cover
1 tsp  table salt
1/4 cup  (1/2 stick) plain butter -- unsalted (don't have a lot of water in
  it
1/4 cup  hellman's real egg mayonnaise
1/3 cup  half & half or cream
  table salt
  black pepper
 
don't boil bakin' 'taters. they have too much starch in 'em. git some good 
ole common 'taters. russets will do just fine. peel 'em and cut 'em in 5 
or 6 hunks apiece. wash 'em off with cold water. drop 'em in about a 3 
quart pot. cover 'em good with cold water. bring 'em to a rollin' boil. 
add some table salt (1 teaspoon), let 'em boil over medium heat 'till when 
you stick a fork in 'em the fork comes out easy. that is what you call 
"fork tender." this takes about 20 minutes. don't let the water boil out 
or they will burn. when they are cooked just right, pour 'em in a colander 
and drain off the water. (you can refrigerate and save the water for 
soups, if you want to.) set the colander of taters to drain in a pan. set 
'em in about a 300 degree oven for about 5 or 7 minutes to dry 'em out a 
little bit more. this helps make 'em light and fluffy. put the taters in a 
big bowl now and mash 'em up real good! use that motor boat thing you got 
for christmas. 
 
add your butter and some mayonnaise. mix it in good. don't leave any lumps 
now! add the half & half or cream and whip it in good. sprinkle with salt 
and black pepper 'till it suits your taste. set the bowl of taters in the 
oven for 5 or 10 minutes while you get the rest of the food on the table 
or round up the kids. serve the taters nice and hot with more butter or 
brown gravy (high falutin' folks call the same thing, "sauce.") 
 
enjoy 
nita holleman 
a displaced georgia gal in nc 
 
p.s. if you are blessed to have left overs you can add an egg and a 
tablespoon of self-rising flour and make little 'tater cakes to fry. drain 
'em on a rack so they won't be greasy! yummmy! good. nita 
 
-- 
(ID: 12789) Mirror: rec.food.recipes: Fri, May 9, 2003


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