Mashed potatoes: the perfect side. We always make more of these creamy potatoes than is called for so that we can look forward to having them again as potato croquettes.

This is an update of a previous recipe: November 6, 2001

Alternate Preparations: Make-Ahead Mashed Potatoes, Grandma's Mashed Potatoes

We start by scrubbing the 3 large potatoes and peeling them. We cut them in half and put them in a pot of cold water. We bring it to a boil, add some salt, and simmer partially covered for about 25 minutes. We want the potatoes to be fork-tender.

We drain them in a colander and put them back into the dry pot for a few minutes over the turned off burner. While they are still hot, we rice them into a big bowl. We cover with plastic wrap for a few minutes until we are almost ready to eat. We microwave the potatoes for a minute to be sure they are nice and hot. Then we microwave the milk for a minute. We add the heated milk, stirring with a spatula, and then the butter. We stir and add salt and pepper to taste until the butter is melted and the potatoes taste delicious!

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