 | | Directions |
- In a large sauce pan, place peeled potatoes and cover with water. Add approximately 1 teaspoon salt. Bring to a boil, then reduce heat to medium and cook until fork tender (about 15 to 20 minutes). Drain.
- Put drained potatoes in a deep bowl, add melted butter and 1/4 cup of warm milk and mash with an electric beater until smooth. Add more milk and butter for desired consistency.
- Salt and pepper to taste. Garnish with fresh herbs such as chopped chives, fresh chopped parsley, or add shredded cheddar cheese, if desired.
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Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 4
|  | | Ingredients | | - | | 2 pounds potatoes (russets) peeled, cut into large chuncks |
| - | | 1 teaspoon salt |
| - | | water (cover potatoes with water) |
| - | | 3 tablespoons butter, melted (more if desired) |
| - | | salt and pepper to taste |
| - | | 1/2 cup milk, warmed, more for desired consistency |
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