Classic Mashed Potatoes

To get the best results, choose the starchy potatoes. This time I used Delight brushed potatoes. Others like Desiree and Dutch Creams are good choices as well. You can make the mashed potatoes well ahead. When you need it, simply reheat over a warm stove. Add more milk if necessary.

Prep time: 5 mins
Cook time: 25 mins
Yield: 2 to 3 serves

Ingredients:

• 3 (420 gm) potatoes, peeled and cut into large chunks
• 18 gm butter, room temperature
• 2 to 3 Tbsp milk, room temperature
• salt, to taste
• freshly ground pepper, to taste

Method:

1. Place the potato chunks in a large saucepan of boiling salted water. Cover and cook for about 15 to 20 minutes, depending on the size of your potato chunks, or until a sharp knife can prick into it with ease.
2. Drain the potato chunks well. Put them back into saucepan. While they are hot, stir in butter. Add milk. Generously season with salt and pepper. Mix well until fluffy. Serve hot, topped with extra butter if you like more fragrance

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