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36
Mashed
Potatoes
The
shredding
disc
processes
cooked
potatoes
to
the
nghl
texture.
Be
careful
not
to
over
proecess
when
yon
mix
them
with
the
other
ingredients.
Potatoes
iiu
(ii.Hut
Vou
can jse
baking
or
boiling
potatoes
for
this
substantial
yet
elegant
dish.
INGREDIENTS INGREDIENTS
1/4
2
1/2
3
cup
hot
milk
tablespoons
bulter
in
pieces
teaspoon
salt
Freshly
ground
pepper
Pinch
ol
nulmeg
(optional)
large
pol.iioes,
peeled,
boiled
and
drained
3
2
1
2-1/2
1
4
servings
Pul
all
ingredients
except
potatoes
In
work
howl
and
insert
shredding
disc.
Process
potatoes
and
leave
them
in
work
bowl.
Remove
shredding
disc
and
carelully
insert
metal
blade.
Pulse
2
or
3
times,
until
liquid
is
absorbed.
Potates
will
become
gluey
if
you
overprocess
Wander-fully
light, llully
mashed
potatoes
can
also
be
made
with
the
optional
Whisk
Attachment
(DLC-
155).
■
2-quart
ounces
Gruyeie
cheese,
cut
In
cubes
medium
garlic
cloves,
peeled
medium
onions,
peeled
anil
quartered
cups
milk
or
half-and-half
teaspoons
salt
Freshly
ground
white
pepper
large
potatoes
(about
10
ounces
each),
peeled
and
cut
flat
at
ends
baking
dish
servings
Preheat
oven
lo
400°F
and
bulter
baking
dish.
Chop
cheese
with
melal blade
until
it
is
finely
grated
Remove
and
reserve
it.
Drop
onion
and
garlic
through
feed
lube
while
machine
is
running
and
process
until
linely
chopped.
Put
onion/garlic
mix
ture
in
saucepan
with
milk,
salt
and
pepper.
Shied
potatoes
with
shredding
disc,
one
at
a lime.
using
firm
pressure
on
pusher.
Add
slueddert
pota
toes
to
saucepan
and
bung
mixture
to a
boil,
slirring
continuously
to
ptevent
scorching.
Remove
saucepan from
heat
and
spread
potato
mix
ture
in
prepared baking
(fish
Sprinkle with
reserved
cheese
and
bake
for
25
minutes
or
until
potatoes
are
tender
and
cheese
is
golden
Let
stand
for
10
min
utes
before
serving.