- 6-8 whole potatoes
- 2 tbsp. butter
- 1 cup full cream milk
- salt and pepper
- Place potatoes in large saucepan; add enough water to cover. Add 3/4 teaspoon of the salt. Bring to a boil. Reduce heat to medium-low; boil gently for 15 to 20 minutes or until potatoes break apart easily when pierced with fork. Drain well.
- Mash potatoes with potato masher or with a fork until no lumps remain. Add butter; continue mashing, gradually add milk to make potatoes smooth and creamy. Salt and pepper to taste. Garnish with parsley.
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