June 4, 2005
2 – Lbs. Yukon Gold, White Russet, or Red Boiler Potatoes
½ – Stick of Butter (½ cup)
¼ – Cup of Milk (or cream)
Salt and Pepper
Lowry’s Season Salt
Peel potatoes if desired and cut into equally-sized pieces (the smaller cut, the faster they will cook, but they need to be as uniform in size as possible). Place into a large stock pot and add cold water; enough just to cover potatoes by one inch. Place pot over high heat and bring to a boil. Add salt (Kosher is best) and pepper to water. Cook potatoes until fork-tender. Once cooked, drain and return to cooking pot. Begin smashing potatoes with a potato masher. Once slightly smashed, add milk and butter. Continue mashing until desired consistency. Season with garlic powder, season salt and Italian seasoning to desired flavor. Serve warm.
Waxy potatoes are best for this recipe. Butter and seasonings can be adjusted to taste. While whole milk works, it’s best to use heavy cream when available. Also, cheese can be added, with a little less milk, to add a creamier and cheesier consistency. Source:
Louis G. with a touch of my imagination.
Mashed Potatoes, Side Dish,