Though this is a simple recipe, I include it because there is a slightly different way we prepare it and I think the difference makes for a tastier result.
| 2½ | lbs. | Potatoes, White |
| 3 | tbsp | Lightly Salted Butter |
| ¼ | tsp | White Pepper |
| ¼ | cup | MilkOr as much as needed for the consistency preferred |
| 2 | tbsp | Sour CreamOptional |
| 1 |
Wash and peel, or do not peel, the potatoes. For Thanksgiving I peel them, but normally I do not. Cut the potatoes into about one inch chunks. Put them in a large pot and add water just until the potatoes are barely covered.
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| 2 | Cook over medium/high heat. Watch them after ten minutes or so. I cook them until the water is just about evaporated. It doesn't hurt if a little water is left. |
| 3 | Check to make sure the potatoes are cooked by piercing with a sharp knife. They should be very easily pierced. |
| 4 | Add the butter. |
| 5 | Mash the potatoes well until they are quite smooth. |
| 6 | Add the milk and continue to mash. Add the white pepper and sour cream, if desired. |
| 7 | Your potatoes are ready. |