Mashed potatos! Sure Enough! Nothing Better. I am offended if I am served instant potatos in a restaurant. They are easy to fix--again it comes from Mother and Grandmother. If I am using a white, thin-skinned potato, I just leave the skins on because I like them and many nutrients are in the skin. If it is a thick skin, I peel them. Some people peel them before cooking; some, after they have been cooked.
Boil several potatos until a fork goes in easily. Then drain water, let cool only a bit. Mash with a potato masher--if your brother Jack is around, he is great at doing it because he is patient. I always enlisted him to do the job for our Christmas dinners.
As you are mashing the potatos, add salt, pepper, and butter. Be generous with the butter. Don't forget add a pinch of sugar (for Mom and Grandma)--then begin adding canned carnation milk. Some people use regular milk; some use whipping cream--but Mom and Grandma always used canned carnation milk. You know it is finished when it looks like good mashed potatos. You may need to adjust the seasonings (no more sugar, just salt, pepper, butter...and ENJOY.
by Patricia Kennedy
