KitchenAid 4-C - Mashed Potatoes

Adding oil to Mayonnaise
MAYONNAISE
2 egg yolks
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1 teaspoon
salt
1 teaspoon
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2 tablespoons
sugar
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vinegar
1 teaspoon dry
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2 cups olive oil or
mustard
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vegetable oil
1/4 teaspoon
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2
tablespoons
paprika
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lemon juice
Place egg yolks, sugar, mustard, paprika and
salt in chilled Bowl. Attach Bowl and Whip.
Turn to Speed 6 and whip until thoroughly
blended, about 30 seconds. Add vinegar
very slowly, continuing on Speed 6 about 30
seconds longer. Stop
and
scrape Bowl.
Return to Speed 6 and add '/ cup oil,
1
drop
at a time, about 3 1 / 2
minutes. Then add re-
maining oil, 1 tablespoon at a time, whip-
ping 10 to 15 seconds after each addition or
until oil is completely incorporated. Contin-
uing on Speed 6, gradually add lemon juice,
about 30 seconds, and whip 30 seconds
longer.
Yield: 2 cups
NOTE: If mayonnaise curdles, beat 1 egg
yolk with 1 tablespoon combined
water and vinegar and slowly add
the curdled mixture, beating on
Speed 4.
MASHED POTATOES
5 large, hot,
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2 tablespoons but-
boiled
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ter or margarine
potatoes
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1 teaspoon salt
%
cup milk, heated
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Pepper
Warm Bowl and Beater by rinsing in hot
water and then dry both. Put boiled potatoes
in Bowl. Break up potatoes using fork. At-
tach Bowl and Beater. Turn to Speed 2. Very
gradually turn to Speed 4 and beat until
smooth, about
1 minute. Stop. Add heated
milk, butter and seasonings. Turn gradually
to Speed 4 and beat until milk is absorbed,
about 15 seconds Turn gradually to Speed 6
and continue beating until fluffy, about 1
minute. Stop.
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