Notes:Using red potatoes gives your standard mashed potatoes more flavor.
2 quarts Red new Potatoes (roughly diced)
2 teaspoons Salt
8 tablespoons Butter (cut into 6 pieces)
1/2 3/4 C. Whole Milk
Preparation:Wash and scrub potatoes. Roughly dice potatoes leaving skins on. Place potatoes in large sauce pan. Cover potatoes with cool tap water, add 1 teaspoon salt. On medium high heat bring water to soft boil, cooking potatoes until tender when pricked with a fork.
Remove from heat and drain water from potatoes. Add to cooked potatoes, butter pieces, salt and a little milk at a time while whipping with a mixer or a hand potato masher. The potatoes should not be runny or dry, we like the potatoes a little lumpy. They may be covered with your favorite gravy or a generous portion of butter.