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Ingredients
- 1 1/2 cups milk warm
- 1/4 cup butter
- 1/2 teaspoon salt
- 6 russet potatoes mediums
- 1 teaspoon ground black pepper
Method
- Using vegetable peeler, peel potatoes. Rinse with cold water and cut into 1 inch chunks.
- On stove-top, fill large saucepan with water and a pinch of salt. Bring to a rolling boil. Add potatoes and bring back to a boil.
- Cook potatoes for 20-25 minutes or until very tender. To test, pierce a piece of the potato with fork, if it goes in easily, you're done.
- Drain well, then return to saucepan. Mash potatoes over low heat, add milk, butter, salt and pepper; mash with fork or potato masher until light and fluffy.
