A great mashed potato goes with just about anything. And today, I’m going to share my go to when it comes to this delicious spud. Super delicious. Super easy.
In a bowl, drop a stick of butter.
Let that chilax to room temp. Next, peel, chop, and cook 5 lbs of russet potatoes. Once done, fork tender, put on top of the butter.
Now, everything else is by taste. I start with a quarter cup of milk and chicken broth each, a tsp of salt and a coat of pepper. I mix then taste.
I add a little more milk and stock. Mix again.
The little extra usually gets the job done. Enjoy!
The Tastefully Simple guy