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Sheila's Mashed Potatoes
3 to 4 large baking potatoes, scrubbed thoroughly
1 cube butter, sliced
Salt & black pepper to taste
1 tsp. dried parsley
Milk (to desired consistency)
After cleaning potatoes, place in a microwave oven or conventional oven. Cook the potatoes until easily run through with a knife; about five minutes in a microwave or one hour in a conventional oven at 350-degrees F. Place potatoes with skins-on in a large bowl. Using a sharp knife, slice through potatoes until cut into large or medium-sized chunks. Add the butter, salt and black pepper. Blend with a manual potato masher or hand mixer. Add the milk gradually; continue to mix. Once potatoes have reached desired moistness and consistency, stir in the parsley and serve.
*Recipe Source: Sheila Domon.
Recipe featured in the Food Fare Cookbook.
Food Fare Culinary Collection: The Potato
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