Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

6 md Potatoes - peeled cut into
-chunks
1/2 c To 3/4 cup 2% milk --
-scalded
Salt -- to taste*
1/2 Stick unsalted butter --
-browned **

* Original recipe calls for 1/2 t salt. ** Original recipe did not
specify the amount of butter

Cook potatoes until very soft in small amount of water. Drain. Pour
1/2 cup milk and salt into the saucepan with the potatoes. With
manual potato ricer, immediately mash the potatoes by hand. Add
additional milk if they seem too stiff. Stop mashing at whichever
stage you prefer - when the potatoes have been formed into noodlelike
strands or when they are as smooth as an electric mixer's end result.
(The Amish, because they do not have electricity in their home,
always mash their potatoes by hand.) Co ver with brown butter.

BROWN BUTTER: Melt desired amount of butter in saucepan. Allow it to
brown, being careful not to let it burn. Pour over or mash into
potatoes.

NUTRITIONAL INFO: 102 calories; 0.8 g total fat (0.5 saturated); 2 mg
cholesterol; 21 g carbo; 2 g fiber; 3 g protein; 17 mg sodium (195 mg
with 1/2 t salt added); 640 mg potassium; 33 mg calcium.

Recipe By : The Best of Amish Cooking

From: Jean Cash Date: 06-11-95 (159) Fido:
Cooking

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