Buttered Mashed Potatoes
|White potatoes||3 1⁄4 Pound (9 Medium Sized)|
|Bottled milk/6 tablespoon evaporated milk and 6 tablespoon water, scalded||3⁄4 Cup (12 tbs), scalded|
|Pepper||To Taste (Speck)|
Cook potatoes as in Boiled Potatoes.
Drain, peel, then mash thoroughly, using a potato masher, until no lumps remain; or put through a potato ricer.
While beating vigorously with the masher, a spoon, or fork, gradually add enough of the combined butter and milk to make the potatoes fluffy and creamy.
Add pepper and salt to taste.
Heap immediately in a heated serving dish, dot with butter and sprinkle with paprika, minced parsley or chives.