Judith's Mashed Potatoes
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Hard boiled eggs add rich texture and flavor to mashed potatoes as Penny Kazmier learned on a recent trip to Texas.
Mark Welsh | Staff Photographer
2 pounds russet potatoes, peeled and cut into 2-inch cubes
1 teaspoon salt
1 stick (8 tablespoons) butter
¼ cup milk
5 hard boiled eggs, peeled and sliced (or cut once with an egg slicer)
Place potato cubes in large pot and cover with water; add salt and heat until boiling. Reduce to simmer and cook until potatoes are tender, about 20 minutes, being careful not to over cook. Drain.
Using a potato masher, mash potatoes until they are the size of crushed ice. Add butter and mash again to melt and incorporate butter into potatoes. Add milk and continue to mash until fluffy. Add sliced hard boiled eggs. Stir/mash until egg yolks are thoroughly combined and pieces of egg whites are still visible. Taste and add more salt if desired.
For a nice presentation place potatoes in serving bowl and top with a few egg slices, additional pats of butter and parsley, if desired.
Serves six to eight.
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