El Spuddo Perfecto

1. 1

   Boil these beautiful spuds in rapidly churning and salted hot water (to cover) until they surrenfer to a piercing fork.

2. 2

   Drain and return potatoes to pot.

3. 3

   Turn on heat and evaporate any moisture left amongst potatoes.

4. 4

   Remove from heat and transfer to mixing bowl.

5. 5

   Attack them with a wire whisk until they submit.

6. 6

   Set aside.

7. 7

   Combine milk and cream in a wee pot and warm briefly.

8. 8

   Pour this into the mashed spuds while you continue to churn.

9. 9

   Glop in the butter, sprinkle with salt and pepper and combine until well blended.

10. 10

    Serve proudly as the Absolute American side dish-Thanks of course, to Ireland.

* Per serving · 4 servings · Values may vary.