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Curtis' Mission

Monday, October 17, 2005

Mashed Potatoes

"I love mashed potatoes and gravy now. But I have to have gravy packets sent to me since they don't make it down here. But I self taught myself to make the potatoes. Sweet, huh?"

Basic instructions for mashed potatoes to serve four: Peel three medium (5 to 6-ounce) potatoes. Cut into 1-inch chunks. Place potato pieces in medium pot and pour over enough water to cover. Set pan over high heat and bring to a boil. Boil 10 minutes, or until tender. Drain, then shake potatoes over low heat 1 minute to dry. Mash with potato masher or fork.

Chipotle Mashed Potatoes: Cook and mash peeled white potatoes as directed above. Mix in 6 tablespoons nonfat milk, 6 tablespoons shredded Monterey Jack cheese, 1 1 /2 teaspoons minced canned chipotle peppers in adobo sauce, 1 teaspoon ground cumin, and 2 tablespoons chopped fresh cilantro. Season with salt and pepper.

Buttermilk-Bacon Mashed Potatoes: Cook and mash peeled russet potatoes as directed above. Mix in 6 tablespoons low-fat buttermilk, 1 /4 cup crumbled cooked soy or turkey bacon, and 2 tablespoons chopped green onions. Season with salt and pepper.

Wasabi Mashed Potatoes: Cook and mash unpeeled red or white potatoes as directed above. Mix in 6 tablespoons nonfat milk, 1 tablespoon prepared wasabi paste or 1 tablespoon prepared horseradish, and 2 tablespoons minced fresh chives. Season with salt and pepper.

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