Ingredients
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4 medium-sized russet potatoes, peeled and cut into thirds
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1 stick butter, cut up
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1/3 cup milk or cream
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1 tsp. regular table salt
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1/4 tsp. coarse ground black pepper
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Optional Garnish:
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2 Tbl. butter cut up into small pieces
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dash each coarse ground pepper and smoked sweet paprika
Instructions
Peel and cut up potatoes and place into a pot of cool water. Bring to a boil over high heat. Turn down to a nice steady boil, and cook 20-25 minutes until tender. Insert a knife through a potato chunk. If there's any resistance it's not done. If goes through easily, like butter, they're done.Empty potatoes into a colander, remove 1-2 chunks at a time with a fork to pick them up, add to your ricer and press them through into a large bowl. When all the chunks have been riced, add your butter, milk, salt and pepper. Stir just until creamy. Place into a serving bowl or a sprayed casserole dish with lid if holding until later.Garnish with small pats of butter, paprika and pepper if desired.**For flavored potatoes: Add 4 oz. Philly Chive and Onion Cream Cheese and 1 tsp. finely minced garlic.
