Mashed Potatoes

5 medium-sized Russet Potatoes

1 1/2 tsp. Salt

1/4 cup Milk

2 Tbs. Butter

Salt, Pepper, and Parsley flakes to garnish

Directions: Fill a large pot half full of water. Add the salt and bring the water to a rolling boil on high-heat. While waiting for the water to BOIL, WASH and PEEL the potatoes. Using a cutting mat and sharp knife, CHOP the potatoes into even pieces about the size of dice. Carefully DROP the potatoes into the boiling water and turn the heat down to medium-high to prevent the water from boiling over. Allow the potatoes to BOIL for approzimately 15 minutes, or until they are very soft (use a fork to test). Next, DRAIN the potatoes in a colander placed in the sink. Transfer the potatoes back to the pot. With the heat turned off, BLEND the potatoes with the hand-held mixer on the lowest setting. Slowly add the milk and butter and MIX the potatoes until smooth (don’t over mix or they will become sticky). Season with the salt and pepper and serve with gravy. Garnish with dried parsley.

Yield: 4-6 servings.

You can make your own gravy or use an instant gravy packet. Use the directions on the packet to prepare the gravy. In our class we used Country Gravy but any gravy would work just fine.

Biscuits

2 cups flour

1 Tablespoon baking powder

1/2 teaspoon salt

1/4 cup sugar

1/3 cup shortening

3/4 cup milk

Directions: Sift the flour into a large mixing bowl. Stir in the remaining dry ingredients until well combined. With a pastry blender, cut in the shortening until coarse crumbs appear. Form a well in the center of the mixture and add the milk. Fold together the ingredients until a soft dough is formed (it should be fairly sticky). Turn the dough onto a floured surface and gently form the dough into a ball, only using small amounts of flour. With a floured rolling pin, roll the dough into a 1/2 inch thick piece. Cut straight down into the dough with a floured biscuit cutter. Bake at 425 degrees for 10-12 minutes or until golden brown.

Yield: about 10 biscuits.