- 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.
|Prep Time: 15 minutes|
Cook Time: 30 minutes
|-||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|