11/28/2003
Mashed Potatoes
From Betty Crocker's Cookbook

6 medium round red or white potatoes (2 lbs) - recommend yukon gold
1/3 to 1/2 c milk
1/4 c butter, softened
1/2 tsp salt
Dash of pepper

Peel potatoes (if desired), and cut into 1/2 inch cubes.

Add potatoes and enough water to just cover potatoes in a saucepan (one you can use an electric mixer or masher in).  Heat to boiling.  Reduce heat.  Cover and simmer 20 to 30 minutes or until potatoes are tender, drain.

Shake pan with potatoes over low heat to dry (this will help mashed potatoes be fluffier.)

Mash potatoes in pan until no lumps remain.  (Can use electric mixer in pan here.)  Add milk in small amounts, mashing after each addition.

Add butter, salt, and pepper.  Mash vigorously until potatoes are light and fluffy.



Optional additions:
sour cream
broccoli
bacon - cook it crispy then crumble it onto the top
can leave skins on
cheddar cheese