Tags

,

Serves 12

• 12 good sized Russet potatoes, peeled and quartered
• unsalted butter
• milk (I use evaporated milk)
• salt and pepper to taste

1. Fill a large pot with water and as you prepare the potatoes, throw them in after quartering them. After you are finished, drain the water if it looks dirty or murky and fill it up with fresh water.

2. You need to adequately cover the potatoes, but there should be at least a couple of inches of cooking room.

3. Place the pot of potatoes on a burner, turn up to high and get the potatoes boiling. You can put on a lid on it (it will boil faster) but stay in the room so it doesn’t boil over. If it starts to boil over, you can calm it quickly by blowing on it. Lift it off the burner and return it to the burner once it’s settled.

4. When it starts to boil, bring the heat down to a simmer and cook until fork tender (about 20 minutes or so, depending on how big your potato quarters are).

5. Now carefully drain that heavy pot. See if you can draft a big burly guy to do it for you. If not, please be careful!

6. To your steaming pot of potatoes, add butter. How much? I don’t want to be quoted on how much I use on Thanksgiving, let your conscience be your guide.

7. Next, salt and pepper to taste and add about 1/2 cup of milk. That’s a starting place. Now pull out your potato masher and put some elbow grease in it or get the big burly guy to do it.

8. Put them in a crockpot on low with a little butter on top to keep them from drying out (and the lid on too, of course).