TOASTED ALMOND MASHED POTATOES*


                 5 large Idaho potatoes, peeled and quartered
                 1 cup toasted slivered almonds
                 2 cups milk
                 1 stick unsalted butter
                 Salt and freshly ground pepper
                 1/4 cup chopped parsley

   Cook potatoes in a large pot of salted water until tender, drain and keep 
   warm. In the meantime, place 1/2 cup of the almonds and milk in a medium 
   saucepan and bring to a boil. Remove from heat and let steep 30 minutes. 
   Drain the milk into a bowl and discard the almonds. 
   Mash the potatoes with the almond milk and butter until smooth and season
   with salt and pepper to taste. Fold in the remaining almonds and parsley. 

Yield: 8 servings.