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Monday, August 13, 2012

Info Post




Assemble these supplies:

2 large baking potatoes, preferably Idaho (about PA pounds total weight)
Salt and freshly ground pepper
2 tablespoons minced fresh parsley
1 tablespoon chopped pimiento

Steps in preparation:

1.Peel potatoes and cut in thirds. In medium-size saucepan, cover potatoes with 2 inches of cold water. Cover pan and bring to a boil over high heat.
2.Reduce heat to moderate and boil potatoes just until tender, 15 to 20 minutes. Drain thoroughly in colander and, off heat, return to saucepan to dry, 1 to 2 minutes.
3.With ricer, rice potatoes directly into medium-size bowl. Or, using potato masher, mash potatoes. Season with salt and pepper to taste, and sprinkle with parsley and pimiento. Divide among individual dinner plates.

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