BECKY’S MASHED POTATOES

Peel potatoes and cut into 3-4” pieces.  If potato sizes vary, make sure they are chopped into fairly evenly size chunks.  Place in a large metal pot with chopped onions and cover with cold water.  Bring to a boil over medium high heat and cook until potatoes are tender when pierced with a fork.  Pour into a strainer to drain.

Put drained potatoes and onions back in the metal pot and add cold butter, ¾ cup of the milk, salt, and pepper.  Whip with a hand mixer on high speed until potatoes are creamy, gradually adding the additional milk as needed to create a velvety texture.  Test taste (the best part) to make sure the seasoning is correct and add additional salt and pepper if needed.

This is a favorite recipe from my childhood that my grandmother, fondly called Becky, used to make. Tastes like home.  Comfort food to the max!!  She would also take the leftovers make potato ‘patties’ and fry them in butter the next day and serve with fried eggs… THE BEST.