classic masshed potatoes

They did the mash... the potato mash! This is a basic recipe. But, if you want to make it fancy, you can add any of the following: 3 tbsp. pesto; 4-oz. soft goat cheese and 2 tbsp. of minced scallions.

Ingredients

• 2 lb. (3 large) Idaho potatoes, peeled and cut into 1-inch chunks


• 4 tbsp. butter, at room temperature


• 1/4 tsp. sea salt


• 3/4 cup to 1 cup milk


• Freshly ground black pepper

Methods/steps

1. Place the potatoes in a large saucepan with enough lightly salted water to cover. Bring to a boil, reduce heat to low, cover, and simmer 12 to 15 minutes or until the potatoes feel tender when pierced with a wooden skewer. Drain and return to pan.
2. Shake over low heat to dry slightly. Using an electric mixer beat the potatoes until smooth. Add the butter in small pieces with the salt and pepper and beat until melted. Add the milk, 1/4 cup at a time, beating until smooth and ready to serve.