Jennay’s mashed tators

Jennay’s Mashed Tators


4-5 russet potatoes-washed

1/4 tsp salt

1/4 cup milk

1/2-1 stick of butter (I use a whole stick)

kosher salt-to taste

pepper-to taste


Clean and peel potatoes.  (I usually leave the skin on-more nutritious.)

Place potatoes in saucepan and add enough water to cover.

Add 1/4 tsp salt to water and potatoes.

Bring to a boil and then turn to medium-low and cook for 20 minutes.

Drain potatoes and then place them in a large mixing bowl.

Add butter and milk to potatoes

Using a hand mixer, mix butter into potatoes.

Add salt and pepper to taste.

Served tonight with fish fillets and peas.

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