WHO DOSESN'T LOVE MASHED POTATOES???? THE SECRET IS THE HEAT. KEEP THEM HOT. ENJOY DAN

MASHED POTATOES by CHEF DAN:


Serves6-8



INGREDIENTS:



2 pounds russets potatoes peeled and cut into large chunks.

1 rutabaga or celery root, peeled and cut into large chunks

1 cup 2% milk

2 tablespoons butter

1 teaspoon each salt and freshly ground black pepper

1 cup feta or goat cheese or parmesan cheese



DIRECTIONS:



1. In a large skillet, combine rutabagas, or celery root and salted water to cover.

2. Bring to a boil and cook 8-10 minutes.

3. Add large chunk of peeled potatoes in water until they are just soft, about 20 minutes.

4. Once they are cooked drain the immediately.

5. Put potatoes back in the skillet.

6. Mash the potatoes with a potato masher over low heat.

7. The potatoes must always be steaming hot.

8. In a sauce pan over medium-heat add milk, butter and salt & pepper.

9. Add heated milk to the potatoes and mash until smooth.

10. Add cheese to combine.



ENJOY DAN: hallelujah