Mashed Potatoes

From inthekitchenwithkath.com

(Reminded that I sometimes like lumps and skin by a recent post on userealbutter.com)

Leftover Mashed Potatoes reheat beautifully. Just add a bit of milk and reheat in a microwave oven or on the stove.

Serves 6

2 – 2½ pounds potatoes

¼ - ½ cup milk (or part milk, part cream)

3 - 4 tablespoons butter (plus more for serving)

Salt

Pepper

1. Scrub the potatoes well. If they’re all about the same size, leave them whole. If not, cut them into similar-size pieces.

2. Put the potatoes in a pot. Cover with water and bring to a boil.

3. When the water’s boiling stir in about 1 tablespoon of salt. Reduce the heat so the water is simmering. Cover and cook until done, about 15 – 25 minutes. (Timing will depend on the size of your potato pieces.)

4. When the potatoes are tender, drain the water out of the pot. Put the pot back on the burner for a minute or two to evaporate the rest of the water.

5. Mash them right in the pot with a potato masher. (I actually used a heavy wooden spoon, since I don’t have a potato masher.)

6. After mashing them a bit, add some butter and milk. Start with the lower amounts; you can always add more later. Continue to mash, adding more milk and butter if needed, until done the way you like them.

7. Season with salt and pepper. Serve, offering extra butter at the table.