FOOD MILL FOR MASHED POTATOES RECIPES

Steps:

• Peel, cut up and boil potatoes until tender.
• Drain water and put potatoes in a mixing bowl.
• Add margarine, sour cream and milk.
• Use an electric mixer and mix until desired consistency.
• The KEY here is to add salt and pepper to taste.
• You might add anywhere from a teaspoon to several tablespoons of salt, just depending on how much you like salt.
• Pepper is the same way, although use it more sparingly.
• Just remember to add a little at a time, until you get it where you like it.
• Once that is done, I usually put a couple of pats of margarine on top of the finished potatoes to let it melt.
• Then sprinkle parsley over it.
• This will make the best mashed potatoes I've ever found anywhere.

Steps:

• Place the potatoes in a saucepan of cold, unsalted water; heat to a boil over high heat. Reduce heat to a simmer. Simmer until fork-tender, about 20 minutes. Drain potatoes; return to the dry saucepan. Heat over very low heat to dry the potatoes, shaking the pan to keep them from sticking, about 3 minutes.
• Meanwhile, heat the cream in a small saucepan over medium heat almost to a boil.
• Press hot potatoes through a ricer or food mill into a large bowl; add the butter, coarse salt and half of the cream to potato puree. Combine with a rubber spatula until smooth. Add extra cream, if necessary, to achieve desired consistency. (Remember, potatoes will stiffen up as they cool.)