By Robert J. Matthews
4 large potatoes 1/2 cup unsalted butter 1 cup whole milk Salt, to taste Pepper, to taste Optional: Chopped chives or parsley for garnish
In a big pot, put the potatoes that have been cleaned and cut up.
Boil the water and add the potatoes. Cook for 15 to 20 minutes, or until they are soft enough to pierce with a fork.
After the potatoes are done, drain them and put them back in the pot.
Use a potato masher or a fork to mash the potatoes until they are smooth.
Spread the milk and butter in a small pot. Warm the mixture over low heat until the butter melts.
Once more, mash the potatoes until the butter, milk, and spices are well mixed in and the potatoes are smooth.
It's possible to add more warm milk a little at a time until the mashed potatoes reach the right consistency.