Thursday, November 1, 2012
5 medium size potatoes, peeled and diced (for variety, leave the skin on a couple of them)
1/2 stick butter
1/4 cup evaporated milk
Salt, to taste
Place diced potatoes in sauce pan with enough water to cover potatoes, and bring to a boil. If you like, you can add a little salt to the water. This will speed up the boiling process, and flavor the potatoes at the same time. After boiling point is reached, lower heat and let potatoes cook slowly until tender. Drain water, and add butter and evaporated milk. Beat by hand if you like your mashed potatoes "lumpy," or with a mixer if you prefer smooth. Place mashed potatoes in a serving bowl, add a lump of butter to the top, and get prepared for the accolades!