Categories: potatoes

Ingredients

• 2 large potatoes
• 1/4 cup milk
• 2 tablespoons butter
• dash salt
• dash black pepper

Directions

1. Peel the potatoes and cut them into 2-inch chunks. Put these chunks in a medium-size pot and cover with water. Bring to a boil over high heat.

2. Turn down the meat to medium and cook, covered, for about 20 minutes, or until a sharp knife pushed through the potato meets no resistance. Check the potatoes occasionally and add extra water if there’s less than an inch left.

3. When potatoes are cooked, drain them and leave them in the pot, covered, to stay hot.

4. Heat the milk and butter in a small pot until the butter melts. Remove from heat and set aside.

5. Mash the potatoes with a masher and try to get out most of the lumps. Add the milk-butter mixture slowly, while stirring energetically. Add the salt and black peeper and serve.

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