- 8-10 fist sized or larger potatoes (I use russet) peeled if preferred then diced into 1/2″ by 1/2″ pieces, keep in mind the smaller they are the faster they cook. I estimate potato need by how many people. 2 per man, or growin teenager that eats as much as Dad; and 1 per young child, woman, or small eater.
- 1/2 c. milk
- 1/2 stick to 1 stick butter, add last half as needed to make creamier taters
- any add-ins you family enjoy: shredded cheese, garlic, salt and pepper, sour creams, bacon bits, etc.
Serves about 6
After dicing your potatoes you want to rinse well under cold water to remove extra starch released when cut. Next add the diced potatoes to a pot of cold water coverin the potatoes with at least 2″ of cold water. Cook potatoes on med to high heat for about 30 mins until they reach your desired tenderness. I enjoy them pretty much fallin apart. Drain potatoes in a strainer then put potatoes into a large bowl to beat potatoes with a mixer. Add butter and milk and smash the potatoes before you turn the beaters on to ease the mixers work, then turn on mixer and beat the potatoes until well blended, unless you like chunky mashed taters. Last fold in any add-ins your family might enjoy! Serve hot. Store left overs in fridge up to 1 week in a tightly sealed container. Ever had Irish potato candy? Check out my post on it here!