When I was a kid mashed potatoes were my favorite thing ever. To be specific, I liked them as a dipping sauce if you will for baby dill pickles. Gross? Maybe. Instant mashed potatoes were probably the first thing that I learned how to master. I could eat a whole bowl of mashed potatoes smothered in butter for dinner, and in fact that is what I am doing right now (gravy instead of butter though). I'm posting this recipe not because it is mind-blowing or original (but it's pretty healthy considering the other recipes that are out there), but mainly so that I have a record of it for myself for when I'm craving it in the future. Which will be all of the time. No joke. Poor Al, he doesn't like mashed potatoes. Hehe. Rating 7/10.
- 4 russet potatoes- peeled and chopped into about 4 chunks (cut them widthwise not lengthwise, so that the slices are circles, not wedges)
- 3/4 tsp salt
- 2 tbsp room temperature butter
- 1/2 cup hot milk (I used skim)
- pepper to taste
Put in 1/4 tsp of the salt and bring the potatoes to a boil.
Once the water is boiling bring the temperature down to medium, cover the pot, and simmer for 15 minutes (or until the potatoes are soft enough to be pierce by a fork).
Drain the potatoes and take this time to microwave the milk.
I used a hand blender to mash the potatoes, but use any method (NOT THE FOOD PROCESSOR) that you like to mash the taters. Mix in the butter, remaining 1/2 tsp salt, and pepper to taste.