Preparation:
Peel the potatoes and cut them into cubes. Place them in a large saucepan and cover them with water. Cover the pan and bring the water to a boil. Reduce head and simmer until the potatoes are tender, about 25 minutes. Drain and mash the potatoes with a mixer or run them through a ricer or food mill. Heat the milk, evaporated milk and margarine until the margarine melts. Reserve and refrigerate 1/4 cup of the milk mixture and beat the rest into the potatoes. Spoon the potato mixture into a 1 1/2-quart casserole that has been sprayed with nonstick cooking spray. Smooth the top, cover, and refrigerate. When ready to heat, remove the casserole from the refrigerator, pour on the reserved milk mixture, and let it sit at room temperature for about 2 hours. Preheat oven to 350øF and bake, uncovered, until hot, about 25 minutes. Remove from the oven and stir; garnish with paprika if desired. (Note: You can also reheat the potatoes in a microwave oven by cooking them on high! ! for about 10 minutes, rotating and stirring the m once during cooking.) |
