Do I know you?? That's exactly how I make them and I'm from NJ..

sharkman

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"Lynn from Fargo Ografmorffig" > wrote in message
...
On Aug 3, 6:48 pm, Andy > wrote:
> Mashed potatoes.
>
> Which potatoes?
>
> Peas in potatoes?
>
> Andy

OK: Here we go! From the Mashed Potato Maven of the Midwest. I
prefer red potatoes. Some folks think they are too sticky, but I like
'em..When I make 'em in quantity, I use yukon gold. Peel and cut
medium potatoes into about 6 pieces each. Large potatoes into eight.
Not in 1" dice because they get too watery. Not too big because the
outsides get soggy before the insides are done. Rinse potatoes in
cold water. Put 'em in a big enough pot that you only need to fill it
half full. Throw in a handfull of salt and a few peeled cloves of
garlic. Bring to a boil and simmer until chunks can be broken with a
fork. Drain. Leave the garlic cloves where they are. Add a bunch o'
butter - real at room temp. (about a stick for 8 cups of cooked
potatoes) . Beat with hand held electric mixer until potatoes are
fairly smooth. Add enough warmed half & half or cream to make 'em
fluffy, not soupy. (start with 1/4 to 1/3 cup) Beat them until
they're evenly textured with a few small lumps (that's how you tell
they are scratch) Taste and season with salt and pepper (preferably
white pepper). Poke a hole in the middle and stick in a lump of
butter. Put two or three folded paper towels over the top pf the pan
and Put on the lid. They will hold for about 15 or 20 minutes and
stay hot on the burner you turned off.
Lynn in Fargo
Garlic is optional