Recipe - Perfectly Lumpy Mashed Potatoes

4 One half pound Baking potatoes; peeled, if
not well scrubbed cut in 2"
chunks
4 teaspoon Salt; more to taste
1 One half cup Milk
Three fourths Stick unsalted butter
1 teaspoon Freshly ground black pepper;
plus more to taste

In a large heavy pan, cover the potatoes with cold water. Stir in 2
teaspoons of salt, set over medium heat, and bring to a boil. Lower the
heat slightly, partially cover, and cook, stirring once or twice, until the
potatoes are very tender, about 25 minutes.

Meanwhile, in a small saucepan, bring the milk just to a simmer. Stir in
the butter, 2 teaspoons of salt, and 1 teaspoon of freshly ground black
pepper. Cover the saucepan and remove it from the heat. Drain the potatoes
and return them to the pan. Mash the potatoes (leave some lumps). Return
the pan to low heat and whisk in the heated milk mixture. Beat the potatoes
with a wooden spoon (or an electric mixer) until they are light and fluffy.
Adjust the seasoning and serve immediately.

For Mashed sweet potatoes, substitute an equal weight of peeled, chunked
yams.

Per serving: 183 Calories; 2g Fat (10% calories from fat); 6g Protein; 37g
Carbohydrate; 7mg Cholesterol; 1100mg Sodium

Recipe by: El Paso Chile Co.'s TX Border Ckbk/W. P. Kerr & Norma Kerr

Posted to MCRecipe Digest V1 #849 by Lynn Cage ltcage@onr.com on Oct 16,
1997