- 2 pounds of peeled, cubed potatoes (about 6 cups)
- Water to cover
- 1 teaspoon salt
- Several dashes pepper, to taste
- 1/2 cup instant nonfat dry milk powder
- 3/4 cup of water drained from the cooked potatoes
- 2 tablespoons margarine
Scrub and peel your potatoes. Chop them into chunks. Place your potato chunks in a pot and cover them with tap water. Boil them over medium-high heat until they are tender, or for about 20 minutes. Remove from the heat and drain off the water. Catch the water in a bowl. Measure 3/4-cup and set the rest aside to cool down. It can be used to make bread or soup.
In a large bowl or the pot the potatoes cooked in, combine the potatoes, salt, pepper, dry milk powder, the reserved 3/4-cup of cooking water and the margarine. Using electric beaters, combine everything until it is light and fluffy. Serve hot. I use an ice cream scoop to measure these potatoes. Two level scoops is 1/2 cup. These potatoes taste rich and buttery. These are perfect for holidays and company dinners, or for weekday meals with a hearty bean dish as a topping.
