Easy Mashed Potatoes

Baking the potatoes means you get the most pulp and if you have an oven with a delay start time, you can put the potatoes in the oven and have them baked before you arrive home at the end of the day.  This recipe also uses the skins of the potatoes for added nutrition.

• 4 medium to large baking potatoes
• 4 Tablespoons butter
• 1/2 cup milk
• salt and pepper to taste

Scrub the skins of the potatoes well and bake at 400° F for one hour.  Remove the hot potatoes from the oven with a meat fork or tongs and transfer to a mixing bowl.  When the hot potatoes are in the mixing bowl, cut into them several times with a knife to open them up and make it easier for the mix master to mash them. Cut the butter into about 8 pieces and add to the potatoes.  Begin mashing the potatoes at low speed.  When your potatoes are mashed into chunks smaller than cherries, add in the milk and salt and pepper to taste.  Start with about 1 teaspoon of salt and 1/2 teaspoon of pepper and add more if you want.  Continue mashing your potatoes until they are the consistency you want.  Some people like their mashed potatoes chunky and some like them creamy-smooth.

Serves 4 people, about 1 cup of potatoes each.

If you really hate potato skins in your mashed potatoes, you can use an oven mit to hold a hot potato steady on a cutting board  and slice it open with a regular eating knife.  Scoop out the pulp from both halves and leave the potato skin behind.  You need a little less butter and milk since you will have less potato pulp in the mix master.

And Yes! you can always refill the potato skins, sprinkle with cheese and and bake them in the oven for another 10-15 minutes.  Serve with sour cream, chives and bacon bits.