Mushed Potatoes

Ingredients:

 

 

4-5 Russet or Yukon Gold potatoes (red potatoes don't work for this, they are not starchy enough)

salt

1/4 cup of butter (or more)

milk

 

Peel, wash and cut potatoes into thick slices. Put in the pot with water and salt, and cook until soft (be careful not to overcook because you will end up with starchy water). When it's done, drain potatoes and return to the same pot. Add butter and start mushing adding milk little by little as you go. When you get consistency that you like stop adding milk and mush little bit longer to get smooth mushed potatoes. It's the best if you serve immediately.

 

P.S. You can always add more butter than milk or if you are afraid of butter add just a little butter and then add some oil instead.