Riced Potatoes

6 medium potatoes, peeled
1/2 teaspoon salt
2 tablespoons butter or margarine, melted (if desired or use a non-dairy substitute)

Cut potatoes in quarters.
Bring 1 quart water and salt to a boil in large saucepan.
Add potatoes, cover and boil 20 to 30 minutes, or until tender.
Drain thoroughly, let stand, uncovered, until dry.
Process through food mill or ricer.
Spoon into warm serving dish.
Pour melted butter over top.

Servings: 6

The All-American Potato Cookbook