Mashed Potatoes (The Yellow Rose)
- 7 medium size Idaho potatoes, peeled and quartered
- 1 stick sweet butter
- 1/4 cup milk
- Salt and pepper to taste
- Boil the potatoes until they are very well cooked, nearly falling apart, about 30 minutes.
- Drain potatoes thoroughly.
- In a large bowl mash the potatoes well with a hand masher.
- Add butter and mash more; add milk slowly while mashing until desired consistency is reached (some potatoes absorb more liquid than others).
- Season to taste and serve.
potatoes, sweet butter, milk, salt
Taken from cooking.nytimes.com/recipes/2515 (may not work)