Oster FPSTSMPL2 Instruction Manual page 24

3 lbs (1.5 kg) white or golden potatoes,
peeled and quartered
6 oz (170 g) cream cheese,
cut into 1-inch (2.5 cm) cubes
In saucepan, cover potatoes with cold salted water. Cook till tender; drain. With flat beater, beat
potatoes until fluffy on speed 4. Add remaining ingredients and blend well; season to taste. Spoon
potatoes into buttered 2-quart (2 liter) glass baking dish. Cover and refrigerate up to 3 days.
to Bake: Dot potatoes with 1 tbsp butter. Bake, covered at 350° F (180° C) until hot, about 30
minutes.
tiP: When making mashed potatoes, to keep finished dish light and creamy, always beat potatoes
until fully mashed before adding additional ingredients.
yield: 12 servings
2 ½ cups (375 g) unsifted all-purpose flour
2 large eggs
1 ½ cups (318 g) granulated sugar
1 cup (250 ml) milk
Combine all ingredients in mixer bowl. Beat with flat beater on speed 2 until blended. Increase
speed to 6 until light and fluffy. Spoon batter into 2 greased and floured 9-inch (23 cm) round cake
pans. Bake at 375° F (190° C) for 25 minutes or until cakes is done. Remove pan from oven and
let it rest for 10 minutes; unmold and let cool.
tiP: When preparing cakes and cookies that require creaming butter and sugar, begin at a low
speed and increase to speed 3 or 4 until butter mixture is light and lemon colored.
yield: 12 servings
3 cups (360 g) confectioners' sugar
1 tsp (5 ml) vanilla extract
Combine sugar, butter and vanilla in mixer bowl. With flat beater, using speed 42, gradually add
milk to make desired consistency. Gradually increase to speed 11 and beat till light and fluffy.
yield: enough to frost 8 or 9 inch (20 – 23 cm) inch 2-layer cake
reCIPeS
MaKe aHead MaSHed PotatoeS
yelloW CaKe
BUtter CreaM FroStInG
e n g li s h 10
1 cup (259 ml) sour cream
2 tbsp (30 g) butter or margarine
1 tbsp (12 g) baking powder
1 ½ tsp (7 ml) vanilla extract
½ cup (112 g) butter, softened
1 tsp (6 g) salt
½ cup (112 g) butter or margarine, softened
3 to 4 tbsp (45-60 ml) milk