Old-Fashioned Mashed Potatoes
Serving Size / Yield
- 9 medium russet potatoes, peeled, cut into quarters
- 1 tsp. salt
- 2 T. butter
- 1/4 C. hot milk
Place potatoes in large saucepan, and add enough water to cover. Add 3/4 teaspoon of the salt. Bring to a boil. Reduce heat to medium-low; cover loosely and boil gently for 15 to 20 minutes or until potatoes break apart easily when pierced with fork. Drain well.
Return potatoes to saucepan. Shake saucepan gently over low heat for two minutes to evaporate any excess moisture.
Mash potatoes with potato masher until no lumps remain. Add butter, pepper, and remaining 1/4 teaspoon salt; continue mashing, gradually adding enough milk to make potatoes smooth and creamy.