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Mashed Potatoes

Prep
Cook
Serves 6people
Ingredients
4
large Idaho potatoes peeled and cut into rough 2-inch pieces
Large pot (gumbo size or slightly smaller) filled with cold salted water (a tablespoon or two of salt)
1
stick butter cut into table spoons
1/4
cup to ½ cup hot milk
Salt and pepper to taste
Directions
1.
Put potatoes into cold water then turn on heat (you have to start with cold water).
2.
Bring the water with the potatoes to a boil, then reduce heat to medium.
3.
Check the potatoes after 15 minutes –they should be fork tender (i.e. they offer little to no resistance when pierced with a fork).
4.
Pour the water off the potatoes and return to the stove to cook off any excess moisture –for maybe five minutes –stirring so they don’t burn.
5.
Empty the potatoes into a large bowl.
6.
Add butter, salt and pepper and ¼ cup hot milk.
7.
Beat with hand mixer on high speed until potatoes are creamy. (If they are too thick add more milk).
8.
Serve hot (or for Shepard’s Pie let the potatoes cool to room temp).

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