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.
|Lightly Salted Butter
|MilkOr as much as needed for the consistency preferred
|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.
|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.
|Check to make sure the potatoes are cooked by piercing with a sharp knife. They should be very easily pierced.
|Add the butter.
|Mash the potatoes well until they are quite smooth.
|Add the milk and continue to mash. Add the white pepper and sour cream, if desired.
|Your potatoes are ready.