Smashed Potatoes

5 lb bag red potatoes

1 1/2 to 2 sticks of butter

Salt and Pepper to taste

Milk, a big splash

Scrub the potatoes, but don't peel them.  If there are any spots that don't look pretty, use a paring knife or peeler to get rid of them.  Put all the potatoes in a large pot.  Cover with water.  Bring to a boil.  Reduce heat to a simmer.  If you've got large potatoes and plenty of time, no need to cut them, let them go for anywhere from 40 minutes to an hour.  They are done when a fork slides into the potato easily.  If you don't have an hour, cut the potatoes in half, quarters, or even smaller to cut down on cooking time.

When the potatoes are done, drain them into a large strainer.  Pour them back into the pan.  Cut the butter into tablespoon-size pieces, add to the pot and smash using a potato masher.  Add the salt, pepper, and milk.  Using a wooden spoon, mix well.  Keep adding milk until it's the consistency you like.

MM Specs