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
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.