- 4-5 medium sized potatoes
- butter
- salt
- milk
First put on a big pot of water to boil. High heat.
Next peel the skins off of the potatoes. Throw away the skins, you don’t need them in this recipie for mashed potatoes.
Cut each potato in half, and then into quarters. Do this so they cook faster.
Put each piece of potato into the water (it doesn’t have to be boiling yet). Cover the pot if you want, to make them boil faster. Once the water with the potatoes is boiling, turn down the heat to a low setting, so they are just simmering (barely boiling)
After 7-12 minutes (depending on the size of the pieces), they should be ready to strain. Carefully remove the potatoes from the water by whatever way you want. You can use tongs, or a spoon or fork, or pour everything through a strainer. The goal is to separate the potato from the water.
Now, put the potato pieces into a bowl, and add the butter, salt and milk. You don’t need to measure anything. I use about 1/2 inch of butter from a cube (or 2-3 tablespoons), 2 pinches of salt, and just a quick splash of milk. More milk makes them fluffier, less milk makes them dryer.
Mash everything together.
Eat.
If you want to add some other things you can add garlic powder, or rosemary, or parmesan cheese. Yum!
