Whipped Potatoes

10 medium potatoes   Ĺ-ĺ c. milk
1 stick butter 1-1Ĺ Tblsp. salt
Ĺ-1 tsp. pepper

Cut each potato into small cubes.  The smaller the cubes, the more surface area there will be.  Thus, the more starch will be removed when they are soaked, and the faster they will soften when boiled.  Let them soak in water for a few hours or overnight, if possible.

Add about Ĺ tsp. of salt to a large pot of water to help the water boil faster.  Once the water has come to a fast boil, pour in all the potato cubes.  Boil the potato cubes for about 30-45 minutes (depending on the altitude where you live).  A fork can be jabbed into random pieces of potato to test their softness.

When the potatoes are very soft, pour them into a large colendar in the sink so that all the water drains off.  Then transfer the potato cubes into a very large bowl.

Cut up the stick of butter into cubes and add it to the potatoes.  Add the salt and pepper (to taste).  Mash all of the potatoes well with a masher.  (A fork can be used, but it will take longer.)  Heat up the milk, not quite to boiling, in a microwave.  Add the milk to the mashed potatoes and finish mashing.

Finally, whip the potatoes with an electric mixer until fluffy.  Serve hot.

       

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