Ingredients
- 6-8 Med Russett Potatoes
- 1 stick Butter or Margarine (sliced into pats)
- 1/2-1 C Milk
- 1 tsp Salt
- Salt and Pepper to taste
- Garlic - minced or roasted (optional)
- Parsley (optional)
- Chives (optional)
Servings:
Instructions
- Peel potatoes and wash
- Cut into 1 - 1.5 inch pieces
- Put in pan and cover with water
- Put 1 tsp salt in water.
- Bring to a boil and boil stirring once or twice to make sure that none are stuck to the bottom. Boil until fork tender.
- Remove from heat and drain
- Put potatoes in a large mixing bowl and using an electric mixer on a lower speed, break apart the potatoes.
- Add butter reserving two pats for the top
- Mix well
- Add part of the milk and continue mixing and adding milk until consistency is smooth but not soupy.
- Salt and pepper to taste
- Turn mixer to a high speed and whip for a couple of minutes.
- Put two pats of butter on top and serve.
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