Mashed Potatoes

1. 1

   Peel the potatoes and cut them into quarters.

2. 2

   Put them in a pan and just cover them with cold water.

3. 3

   Bring them to a boil and boil gently for 15-20 minutes or until tender when pierced with a fork.

4. 4

   Drain very well and return to very low heat.

5. 5

   Add 1/2 cup hot milk and the butter and start mashing with a potato masher or a fork (or put them through a potato ricer), smoothing out all the lumps.

6. 6

   When you have worked the potatoes free of the lumps, transfer to a warm bowl and whip with a fork or whisk until light and fluffy, adding the remaining milk, if necessary, and salt and pepper to taste.

7. 7

   Serve immediately, or keep hot, uncovered, in a double boiler.

8. 8

   Using leftover mashed potatoes, shape into small flat cakes.

9. 9

   Dip lightly in flour, shake off any excess, and brown each side in hot bacon fat or butter over medium heat.

* Per serving · 4 servings · Values may vary.

No additional tips available.