6 medium potatoes
3 tablespoons margarine
1/3 cup hot milk (More may be added to make potatoes creamy and light)
1 teaspoon salt
Peel potatoes and cut into 1/4 inch slices. Cook in pan with tight fitting lid, with approximately 2 cups water. If any water is left after cooking, it may be saved for the gravy. If an electric mixer is available, put potatoes into bowl and add the other ingredients, beat-ing till all the lumps are gone and the potatoes are light and creamy. Potatoes may be cooked in the skins until well done, then peeled and put through a ricer or coarse strainer. This is not necessary if you have an electric mixer. Place directly into mixer bowl and follow directions above. One im-portant thing, potatoes will not cream well and be light unless they are creamed immediately after peeling and cooking, while very, very hot.
Variation: Potato Boats—Scrub potatoes well . .d oil skins, bake in 350° F. oven until well done. Cut in half being careful to preserve the skin intact. Scoop out the potato pulp following directions for mashing potatoes above. After pulp has been mashed, put back into the skins and sprinkle grated cheese on top. Return to oven to allow cheese to melt. These keep well, and may be prepared in advance, being placed in oven to reheat when needed, even overnight.
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