6-8 medium russet potatoes
1-2 tsp. salt
1/4 C milk
Wash, peel and slice potatoes into fourths.
Bring a large stock pot filled with water, potatoes and salt to a boil.
Boil until potatoes are tender, about 20 minutes.
Drain the potatoes in a strainer.
Add potatoes to a metal mixing bowl.
Begin by breaking apart the potatoes with the mixer turned off.
When they are smashed apart, add in the milk, 1/8 C at a time.
Mix well. Adding more milk as needed.
Whip until creamy.
Season with salt and pepper, as desired.
Enjoy!
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