posted by scooby 11-16-100 8:30 AM
Creamy Mashed Potatoes
8-10 small all-purpose, white, or russet potatoes, peeled and cut into 2-inch cubes
1 stalk celery, including leaves
1 bay leaf
1 large clove garlic
4 tablespoons butter, chopped in small pieces
1/4 cup heavy cream
1/2 teaspoon salt
Fresh pepper to taste
Peel potatoes, and cube yielding 8 to 10 cups. Place in a large cooking pot. Add enough cold water to barely cover potatoes. Add celery, bay leaf and garlic. (Tip: Use these pieces whole, not chopped.) Bring to a boil and simmer, covered, for 20 to 30 minutes, or until potatoes are tender. Pour off the cooking liquid, reserving about a third of it for mashing. Discard the bay leaf, celery, and garlic.
To the potatoes in the pan, add the butter and the cream. Mash by hand or whip with an electric mixer, adding only as much of the hot reserved cooking liquid as is necessary to achieve desired consistency.
Makes 5 or 6 servings
Royal Mashed Potatoes
3 lbs. potatoes, pared and quartered
2 tsp. onion salt
2 (3 oz.) pkg. cream cheese
1 tsp. salt
1 cup dairy sour cream
1/4 tsp. pepper
3 Tbsp. butter
Boil potatoes. Mash and add all ingredients. Mix well. Place into a greased casserole dish.
Dot with butter. Bake at 350 degree oven for 30 minutes. Can be stored in refrigerator for up to 2 weeks.