Mashed Potatoes

6 large potatoes
4 tablespoons of butter
½ cup milk
½ teaspoon salt
¼ teaspoon black pepper

Equipment needed:
Dutch oven with lid
Potato masher or hand mixer

Peel potatoes, rinse and drain. Cut potatoes into uniform pieces. Cut potatoes in half lengthwise, then cut each half in half lengthwise, then cut the quarters into quarters. Approximately sixteen pieces of total per potato. Place cut potatoes in a Dutch oven or stockpot and fill with water just past the top of the potatoes. Bring to boil then reduce to simmer for 20 minutes or until potatoes are fork-tender.  Carefully pour cooked potatoes and water into a colander to drain.  Once drained, put hot potatoes back into the pot with butter, milk, salt, and pepper.  Mash with a potato masher (or hand mixer) until there are no more visible lumps.  Serve with butter or gravy.

This is my mother’s recipe.