2 lb potatoes, peeled, and cut into 2 in. cubes
plenty of salted water
salt and pepper to taste
Since I have a ricer, I don’t have to bother to peel my potatoes. Cook in plenty of salted water until tender–20-30 minutes. Start with cold water. When they are tender get out the masher and mash, adding milk and/or butter to the consistency you like. Or if you have a ricer, call the boys, this is one of those fun kitchen tools they will help with. Season with salt and pepper. Quick to make, and such a comfort food.