peel and slice into sections like american fries. about 1'4 to 1/3 inch apx. into cold water in pan.
turn heat on high about 10 min. then med for 15 - 20 min COVERED.
pierce with fork and if a little resistance. remove from pan into mixing bowl.
hand masher for old fashioned texture. or elect mixer for creamed with no lumps. add butter and KRAFT miracle whip,milk and salt and pepper. hand mash for about 3 minutes for lumpy consistency or elect mix for ultra smooth spuds.
this recipe was published in the KRAFT pamplet cook book in the 40's.. my grandmother,my mother and our extended family all d and still do with new generations. when we have company, the spuds are wiped out first and we make about 5 to 8 lbs for a gathering. friends are surprised to learn that KRAFT miracle whip adds a whiter appearance and a very slight tang to the potato's.
I am 68 and still follow this old KRAFT miracle whip salad dressing recipe. grandmaw would make special "fork gravy" just for me to go with it. ( thick white gravy ) like for biscuits and gravy. you can eat with a fork and it doesnt run throu
This recipe has been added to the following public cookbooks:
Wandas Other Wonders #2,
Chef Guillermo,
wanda's aol cookbook
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Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
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