Tasty Planner - Recipe - Down Home Mashed Taters by Drgirlfriend

Instructions

Do not use anything but dull, brown potatoes!
I cannot stress this enough.
Do not use anything red, gold, or shiny!
You’ll need to yield 6 cups of raw, cubed potatoes, so the number potatoes you need depends on what size they are. I generally peel 7 to 8 potatoes.

You’ll also need:
Plenty of milk
Butter
Salt
Pepper

and an electric hand mixer.

Start boiling a large pot of water.
Meanwhile, peel potatoes, then cut into small 1-inch cubes.

When the water is at a rolling boil, add the cubed potatoes, cover, and boil for 20 minutes.

Drain potatoes. Put into mixing bowl.

Mash the potatoes up a little bit with a masher or a spoon for easier blending.

This next part can be completely fine-tuned to your individual taste with a little practice.
1. Add some milk
I get out my gallon jug and add a good splash or two. You’ll want to add a little at a time until you get a nice, smooth consistency. Don’t add too much!
2. Throw in some butter
Don’t add too much. You don’t want your taters to turn yellow!
3. Add salt
I measure the salt by making a little pit in the palm of my hand, and pouring it into that.
4. Add pepper
Just a little bit, to your taste.

Mix all ingredients with the electric mixer until very smooth and NO lumps.

What I do is add the milk, butter, salt and pepper a little bit at a time, then mix, and taste-test. If they lack salt or milk, add more, mix, then taste-test, until perfection is reached.

It takes a little practice but once you get the hang of it, you’ll be impressing the heck out of everyone at the dinner table!