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Question ID: 2000-13075-0-3-4-5

Recipe Description

3-4 big Idaho potatoes - peeled and cubed 1/2 milk - purist will cringe, but soy or almond milk works fine for the dairy sensitive1/3 cup butterSalt and Pepper to tasteOptional: fresh parsley And one potato masher - metal or plastic is fine. (metal cleans easier)

In enough water to cover your potatoes, boil over medium high heat until fork tender or softer. (Your call - we like a few lumps in ours, so we don't let our potatoes go too mushy)

Drain most of the water from your pot of potatoes, but not all. I usually leave a good 1/4 to 1/3 of a cup of water in the pot.

Add all your butter, and about half your milk to start.

Take your masher, and gently mash away, until you've got the texture and consistency you like.

Add salt and pepper to taste, a sprinkling of fresh parsley or dash of paprika, and serve as a side dish or a topping for Maker's Pie.Nom Nom!



Question & Answer

Question: Choose the best image for the missing blank to correctly complete the recipe.


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