2 lbs, Yellow Idaho potatoes cleaned, peeled and chopped into chucks
¾ c milk
4 T butter
1 T salt
¼ t black pepper
1 bay leaf
In large pot add potatoes and cover with water. Add the salt and the bay left. Bring potatoes to boil over high heat. Reduce the heat to low and let them simmer until fork tender, 30 – 40 minutes.
When the potatoes are close to being done heat milk, butter, and black pepper in a small sauce pan over low heat, and stir until the butter has melted and the milk is warm.
Drain potatoes well and put them in a heat proof bowl. Pour in the warm milk mixture and use a potato masher, ricer or an electric mixer to whip up potatoes. If using an electric mixer start breaking up the potatoes and start the mixing process with a folk to you don’t make a mess in the kitchen.
Also, mix just potatoes just until smooth. Over mixing can lead to a gummy texture. Check for seasonings, add more salt and pepper if desired.
These mashed potatoes are best served right away. Enjoy.