Salt
1 cup (235ml) whole milk or broth
3 tablespoons (40g) butter or olive oil
1/4 teaspoon fresh ground black pepper
A healthy dash of Papa Joe's original (or whatever flavor you like!)
Splash of cream or a dollop of sour cream, optional
Directions
Scrub and dice the potatoes, keeping them a similar size. We often leave the skin on the potatoes, but it is completely up to you.
Add the potatoes to a large saucepan, add a tablespoon of salt, and cover with water. Bring to a boil over medium-high heat, then reduce to a low simmer.
Cook until the potatoes fall apart when pierced with a fork, 15 to 20 minutes.
While the potatoes cook, heat the milk, broth, and butter in a small saucepan over medium-low heat until warm and the butter melts.
Drain the potatoes, return them to the pot, and cover them with a clean dishtowel. Leave them for about 5 minutes to absorb excess steam that can make mashed potatoes watery.
Pour in the warm butter mixture, and then mash the potatoes until creamy. The potatoes seem thin at first, but they absorb the liquid after a minute or two. Stir in the pepper and splash of cream (optional).
Taste for seasoning and adjust with additional salt and pepper. Let stand for 5 minutes so the potatoes thicken, then serve.
Recipe + photo courtesy of Inspired TasteÂ