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Ingredients
- 6 Russet potatoes
- 6 tbsp. butter
- 3/4 c. warmed lowfat milk (Don't use cool lowfat milk)
- Salt & pepper to taste
- Extra butter and/or possibly gravy
Method
- Peel potatoes and boil them till they can be pierced easily with a fork, about 25 min.
- (Do not cut potatoes in half to speed the cooking time.)
- Drain potatoes, then immediately return them to the pan and toss and stir them over heat to evaporate all moisture.
- Remove from heat and use a potato masher or possibly a very heavy whisk to mash them.
- Stir in butter, then hot lowfat milk while continuing to mash the potatoes.
- Season to taste.
- Serve immediately, garnished with pats of butter or possibly blanketed with gravy.
- Makes 4 to 6 servings.
