Mashed Snakes

 

3

medium potatoes (about 1 lb), peeled, quartered

2

tablespoons butter or margarine

2

to 3 tablespoons milk

Salt to taste

10

drops green food color

6

drops yellow food color

4

small pimiento-stuffed olives, sliced

8

pimiento slices (from olives)

• 1 In 2-quart saucepan, place potatoes; add enough water just to cover potatoes. Heat to boiling; reduce heat. Cover and simmer 18 to 20 minutes or until tender; drain. Mash potatoes with potato masher or electric mixer on medium speed. Add butter and milk. Stir until light and fluffy. Add salt. Stir in food color.
• 2 Place mashed potatoes in gallon-size resealable food-storage plastic bag. Cut about 1-inch hole in 1 corner of bag. Pipe “snakes” onto serving plates. Place 2 olive slices on one end of snake for eyes. Cut pimiento in half for snake tongue. Serve immediately.