Peppered Leopard  

Creamy Mashed Potatoes

Serves 4


Difficulty Level: Easy

Equipment: Large saucepan, vegetable peeler, knife, measuring cups, measuring spoons, potato masher, whisk.



2 pounds russet potatoes, peeled and cut into 2-inch cubes
   (that's about 5 cups of potatoes)
1 cup milk
4 tablespoons (1/2 stick) butter
1/3 cup heavy cream
1 teaspoon salt
Freshly ground pepper


1. In a large saucepan, cover the potatoes with cold water and bring to a boil. Partially cover, and cook for 20 minutes, or until the potatoes are tender.

2. Bring milk to a simmering temperature and remove from heat. Drain the potatoes and mash them in the cooking pot with a potato masher. Turn on the heat and gradually whisk in the milk, butter, and cream. Season with salt and freshly ground pepper and serve immediately.


Potato & Potatoes



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The Peppered Leopard is Copyright © 1995-2006 Jim Keeshen Productions, Inc. All Rights Reserved.

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