Regular Mashed Potatoes
Just your really good unfancified mashed potatoes. A southern staple.
- 4 Idaho potatoes, peeled and quartered
- 1/8 cup milk to start
- 1 stick butter I use fleishmanns
- Salt & pepper to taste
Peel and quarter potatoes, if you cut to small, will get to mushy.
Put potatoes in pot of water, bring to boil, reduce heat to medium-low, cook until firmly done, don't over cook, you don't want mushy, watery mashed potatoes.
Drain potatoes and put in large bowl, add salt, pepper, butter and milk.
On low speed of mixer (can use potato masher if preferred) mix, if too thick, add a tablespoon of milk at a time until desired consistency. Taste..add additional salt and pepper if needed. Left over mashed potatoes are great for making potato cakes (recipe in Side Dishes Cookbook)