Mashed Potatoes


2-1/2 lbs., or 16 medium-sized, potatoes (I often use red skinned potatoes)

6 tbsp. butter

1/4 cup milk 

2 tsp. salt

1 tsp. pepper


Wash and clean potatoes. Leaving the skins on, cut potatoes in quarters or halves, depending upon the size. Place potatoes in a 4 quart pot and fill with water until potatoes are covered. Put on high heat and bring to boil. Boil for 30 minutes or until potatoes are fork tender, (potatoes full apart when you stab them with a fork). 

Drain potatoes and return to pot. While potatoes are still piping hot, mash with potato masher. Before the potatoes are fully mashed, add butter and milk. Add more milk if the mixture looks too dry. If you want, you can use an handheld electric beater at this time to whip up your mashed potatoes. Alternatively, you can continue using your potato masher. Finally, add salt and pepper to taste.