| Prep Time : | Cook Time : | Ready Time : |
|---|---|---|
| 10 min | 25 min | 35 min |
Servings
4 serving
Ingredients
2 pounds Russet Potatoes about 4 medium size potatoes
1 tablespoon Salt For boiling the potatoes
4 tablespoons Butter
2/3 cup Milk
1 teaspoon Salt
1/2 teaspoon Black pepper
Directions
Wash and scrub potatoes keeping the skin on. Cut the potatoes into one inch cubes and place in a sauce pan. Cover the potatoes with cold water, about one inch above the potatoes and add in 1 Tablespoon of salt. Place pan over high heat and bring to a boil then drop to a simmer for approximately 20 minutes or until the potatoes are fork tender. Place the potatoes into a colander and drain off all of the water. Let the potatoes sit for about 30 seconds to make sure the water is off. Place back into the pan and mash the potatoes up. If you like them lumpy don’t mash them so much or if you mike them smoother mash them more. Add the 4 tablespoons of butter in and mash until it is melted Add the milk and mix until fully incorporated. Season To Taste with Salt and Pepper. I like to use 1 teaspoon of salt and ½ t black pepper. Mix it all in and serve. Enjoy! Variations: For garlic mashed add 8-10 cloves roasted garlic during the mashing process.
