81.   Add more milk if necessary for desired consistency to top berries.

82.   Add more milk if thinner consistency is desired.

83.   Add the milk to the cheese, flour, egg yolks, sugar, lemon juice and rind, vanilla and salt in a food processor and mix.

84.   Add the milk, stirring constantly as the sauce thickens.

85.   By the teaspoonful, add milk to bring mixture to an easy spreading consistency, being careful not to make it too runny.

86.   Continuing to whisk, add warm milk.

87.   For the smoothest, lightest mashed potatoes, add the milk before the butter.

88.   Gradually add milk.

89.   Gradually add the milk.

90.   Gradually add milk, tossing with a fork, until the dough comes together.