How to Make MASHED POTATOES
- Halfway fill with water, a 3 qt. stainless steel saucepan.
- Into the pan of water, slice potatoes about 1/4 inch thick.
- Bring to a boil over medium-high heat, watching carefully to prevent boil-over and stirring from bottom occasionally to prevent sticking.
- Immediately reduce heat to medium-low and simmer for approximately 7 to 10 minutes, until potatoes break apart easily with spoon.
- Shut off heat, drain potatoes and return to pan.
- Add salt and half of the butter.
- Using a potato masher, mash the potatoes down into the pan to make the pieces smaller. You may use a hand mixer, instead, if you are very careful to use low speed to avoid flying potato chunks!
- Switch to hand mixer, add the rest of the butter and beat well at medium speed until it starts to become smoother.
- While continuing to beat, slowly begin adding milk until desired consistency.
- Continue to beat until all lumps are gone.
- Taste for seasoning and add more salt if needed (it usually does.) Not recommended, but if desired, add pepper. Keep warm until serving. A pat of butter on top is a nice finishing touch.
- Cover and refrigerate leftovers. Leftovers, also, may be packaged and frozen. When needed, thaw in the refrigerator and reheat in the microwave.