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Potatoes should be smooth, well shaped,
and unbruised. When selecting potatoes, choose new potatoes for boiling and
salads. They have thinner skins and are firmer.
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Creamed Potatoes and Turnips
9 medium potatoes
9 medium turnips
1/2 C. butter
1 small can evaporated milk
1 T. sugar
salt and pepper
Peel potatoes and turnips. Cut into quarters and place in a large pot with water
to cover. Cook until tender. Drain thoroughly.
Mash together, whipping in butter, milk and sugar, along with salt and pepper to
taste.
If too creamy, bake for 10 minutes at 325°F.
Makes 10 to 12 servings
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