Yield: 4 Servings
|6 \N||Russet potatoes|
|6 tablespoons||Sweet butter|
|\N \N||Salt and pepper|
|¾ cup||Warmed milk|
***These are indeed hand mashed, not whipped or riced. Potatoes should never be allowed to cool once they are put into the pot to cook.
Always have the milk warmed. Prepare them right before serving so they're piping hot. Don't cut the potatoes too small prior to cooking, they'll be mushy. Peel potatoes, and boil until tender.
Drain, return to pot over med heat, tossing and stirring until all moisture is gone. Mash with a masher, adding butter and salt when they are clear of lumps. While mixing vigorously with a heavy whisk, add warm milk. The more you beat, the fluffier they will be. Serve immediately, garnished with pepper and pats of butter. Note: if they are to accompany Diner Meatloaf, serve potatoes with an ice cream scoop. Plop a scoopful on the plate next to the meat, then flip the scoop over and use its rounded surface to indent a crater in the top of the potato globe. Hence the name, Crater Potatoes. The crater is for the gravy.