- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 161.7
- Total Fat: 0.2 g
- Cholesterol: 0.0 mg
- Sodium: 40.7 mg
- Total Carbs: 35.0 g
- Dietary Fiber: 3.9 g
- Protein: 5.6 g
IntroductionThis recipe is from a 1940's rationing cookbook. I made the potatoes for Thanksgiving to bring to my in-law's house. Now, each time there is a big dinner, they ask me to make them and can't believe that there isn't any butter!! This recipe is from a 1940's rationing cookbook. I made the potatoes for Thanksgiving to bring to my in-law's house. Now, each time there is a big dinner, they ask me to make them and can't believe that there isn't any butter!!
10+- medium yellow potatoes (2 lb bag), peeled and quartered
1 12 oz can evaporated milk
A dear friend of mine is a well known French chef in New Orleans. I asked him once what the secret was to perfect mashed potatoes. He told me it wasn't the type of potato or the milk, but how you break them apart... he said to always use a whisk! Now I always do!
Drain potatoes and place back in the pot or in a large serving dish.
Using a whisk, not a masher, whisk the potatoes until they fall apart. Add a little milk at a time. Whisking keeps the potatoes airy and keeps them from making a thick potato cake at the bottom of the dish. *Continue whisking and adding milk until you have no more milk left.
Season with more salt, pepper, and or **nutmeg.
* In rare instances, I don't use all of the milk. Generally, a 2 pound bag of potatoes and one can of milk is a perfect ratio.
** I love nutmeg! It's peppery, aromatic, and makes people wonder "What is that? It's so good!" I frequently use it in lieu of my other favorite, white pepper. A grate or two is delicious on cooked spinach, too! Yum!
Serving Size: 12 servings (approx 2/3 cup)
Number of Servings: 12
Recipe submitted by SparkPeople user SKELLERGIRL.