Mashed Potatoes - Proctor Silex 62535 Manual De Instrucciones

Recipes
Pound Cake
1 cup (237 ml) butter, room
temperature
3 cups (710 ml) sugar
6 eggs
1 teaspoon (5 ml) vanilla
In a large mixing bowl, cream together butter and sugar on MEDIUM
speed. Add eggs, one at a time, and beat thoroughly after each addition.
Add vanilla and almond extract and continue mixing. Reduce speed to
LOW and alternately add cream and flour. Pour batter into a greased and
floured 10-inch (26-cm) tube pan. Bake for about 1 hour and 20 minutes at
325ºF (163ºC), or until tests done.

Mashed Potatoes

11⁄2 pounds (680 g) all-purpose white potatoes
5-ounce (142-g) can evaporated fat-free milk
1 tablespoon (15 ml) butter or margarine, room temperature
1⁄4 teaspoon (1.3 ml) salt
1⁄4 teaspoon (1.3 ml) pepper
Wash potatoes and peel if desired. Cut into pieces the size of golf balls.
Place in saucepan and cover with water. Bring to a boil and let cook 15
to 20 minutes or until fork tender. Drain. Heat the evaporated milk. In a
mixing bowl, place potatoes, heated milk, butter, salt and pepper. Mix on
LOW speed until smooth. Serve immediately.
Makes 4 servings.
1 teaspoon (5 ml) almond extract
(optional)
1 cup (237 ml) whipping cream
3 cups (710 ml) flour
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