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Mashed Potatoes

Amount/Measure/Ingredient

4 cups potatoes, Idaho or russets, cut into 2 inch chunks
6 cups water
2 tsp. salt
3/4 cup milk
1/4 cup half and half
2 tbsp. butter
1/4 tsp. ground pepper
1/2 tsp. salt
pinch ground nutmeg

Procedure:

Peel the potatoes and cut into 2 in chunks, rinse with cold water. Place in a pot and add the 6 cups of water and salt. Bring to a boil and when boiling turn the heat to medium-low and cook for a bout 25 minutes or until the potatoes are soft and a fork easily pierces them. Drain in a strainer and then put them back in the pot with milk, half and half and butter. Mix with an electric hand mixer, wire whisk or potato masher, working out the lumps. Season with the salt and pepper to your taste and add a dash of nutmeg butter. Reheat slightly and serve hot with more butter or any topping you like.
Note:

The secret to these potatoes being light and fluffy is in the potato. Idaho potatoes are a type know as russets which are known as baking potatoes. If a russet potato is grown in any other state than Idaho they can't be called Idaho potatoes, but they are the same!
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