3 pounds red potatoes, peeled and cut into bite size pieces
1/4 cup (1/2 stick) unsalted butter
1/2 cup milk
2 teaspoons kosher salt (to taste)
1/2 teaspoon garlic powder
black pepper (to taste)
Place the potatoes into a large pot, and cover with salted water. Cover and bring to a boil over medium-high heat. Reduce heat to medium and cook until fork tender (meaning they break apart when you put a fork into a potato), approximately 15 minutes.
Drain water. Return the potatoes to the pot. Turn heat to high, and allow the potatoes to dry for about 30 seconds. Turn off the heat.
Add butter. Begin mashing the potatoes with a potato masher. Mash until butter is melted. Add milk, and remaining ingredients. Mash ingredients together until potatoes are your desired consistency.
Serve and enjoy!
COOK'S NOTE: I prefer my potatoes a little chunky, but mash until you like them. If you prefer them extra fluffy you can use an electric mixer on about half power for about 2 minutes. Then stir and scrape down side and them mix for another minute.
To make ahead. Prepare ahead and refrigerate. Place in slow cooker the day you wish to serve 2-4 hours before hand. Add 1/2 cup milk and stir. Cover and stir occasionally.
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