"If the Amish
make it, you'll find it at Amish Pleasures."
milk keeps potatoes fluffy and helps retain the heat. Important tip- do
not use newly dug red or white potatoes.
Place peeled and quartered potatoes in large kettle with salt and
water. Boil for approximately 35 minutes until soft. Remove with slotted
spoon and place in large mixing bowl. Mix on slow speed, slowly adding
the evaporated milk, heated milk and butter. Whip until very fluffy.
Serve in heated bowl and top with Browned Butter.
Melt 1/2 pound butter over medium-low heat in a heavy 1 quart
saucepan (the butter has a tendency to boil over, so make sure you have
a big enough pan). After it melts, stir occasionally until it starts to
brown. Remove from heat before it burns. If it gets too dark, it will
lose its flavor and become bitter; it should be just a rich nut brown.
pounds white potatoes, peeled and quartered (Kennebec, Idaho or Irish
Cobbler are best)
1 teaspoon salt
1 quart water
1/3 cup evaporated milk
1/3 cup milk, heated
4 to 6 tablespoons butter
1/2 teaspoon freshly ground pepper
Browned Butter for topping
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The recipe above appears in:
Down-Home represents the cultural development of recipes from the
most intimate, formal setting to the easy-going, spur-of -the-moment
family dinner. Quick, easy to prepare dishes include many favorites from
the Chefs at the Groffs Farm Restaurant. Fully
illustrated, some in color, 208 pages. Hard-cover edition.
Betty Groff's Up-Home, Down-Home
Cookbook $ 14.95 Add To Cart
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