Account Registration
Schedules Appointments & Prices


8 cups peeled and diced russet potatoes or 8 cups diced red potatoes with skins on.

Cover potatoes with water and cook for about 30 minutes or until very soft. Remove from heat and drain off most of the water into a measuring cup.  Immediately mash with a potato masher, adding more of the cooking water as needed, until they are smooth and fluffy.

Mix in 1 teaspoon salt, or to taste.  Use onion or garlic powder, or fresh minced onion or garlic for added flavor.

PrintView Printer Friendly Version

EmailEmail Article to Friend

Reader Comments

There are no comments for this journal entry. To create a new comment, use the form below.

PostPost a New Comment

Enter your information below to add a new comment.

My response is on my own website »
Author Email (optional):
Author URL (optional):
Some HTML allowed: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <code> <em> <i> <strike> <strong>
« CRANBERRY RELISH | Main | Pumpkin Pie #2 »