"A traditional staple that’s been handed down through the Generations – well known and loved by all
our Family and a pleasant surprise for dinner Guests."

• Buy good potatoes – large, brown-skinned baking potatoes. Not new potatoes, or red ones. Smooth and regular shaped potatoes are easier to peel.
• Serving portions: One large potato per person.
• Find a metal pot with a lid that’s big enough to be only half-full, once you’ve got all the pealed & cut-up potatoes in it. Do not use any type of corning-ware or glass pot, as the potatoes will burn on the bottom.
• Fill the pot ½ full of cold water.
• Peel the potatoes with a paring knife and cut into quarters length-wise. IMPORTANT: peel away all peel, spots, eyes, or anything that’s not white. Rinse the potatoes in the water and inspect again. I must repeat: peel away anything that’s not white.
• Place the peeled and quartered potatoes in the pot of cold water – this stops the potatoes from reacting with air and turning brown.
• Rinse the peeled and quartered potatoes a couple of times in cold water – until the water is clear.
• Fill the pot again with cold water – almost to the top of the potatoes – or about one inch below the top level of potatoes.
• Sprinkle in about ½ a teaspoon of salt – this amount varies based on how many potatoes you cooking – use your best judgment – just don’t use too much salt, better too little that too much.
• Put the lid on and cook on high. When pot is boiling (Lid chattering), turn down to medium-low; just hot enough for a slow boil.
• When the potatoes are done, a fork will pass easily through them. The time to when the potatoes are cooked varies based on how many potatoes are in the pot. Start checking after about 10 to 15 minutes. Don’t over-cook or the potatoes will be watery.
• When done, remove from heat and drain out the water (This water is good for making gravy).
• Add a great dollop of butter or margarine – about one tablespoon to every 4 potatoes and put the lid back on.
• Find a good electric hand-mixer and mash the potatoes for a little bit without turning on the power to the mixer. You want to turn all the big chunks of potatoes into a mush. Use a fork or spatula to clear the sides – moving this material to the middle and down.
• Turn on the mixer and mash-up the potatoes until smooth. Again: Use a fork or spatula to clear the sides – moving this material to the middle and down.
• Add ¼ cup milk and keep mixing – whole milk or homo-milk is best. Remove any dark pieces you may see.
• Keep on adding a ¼ cup of milk at a time until mashed potatoes are very smooth and very white. Again, the amount of milk you will add depends upon how many potatoes you’re cooking.
• Place mashed potatoes into a nice serving dish – you can swirl-up the top artistically and place a pad of butter or margarine on top. Serve right away.

Enjoy! Everyone will love your mashed potatoes from now on!

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