Whipped Potatoes

By Christy Rost

When I was growing up, my grandmother Henrietta used a special bowl to hold her fluffy Whipped Potatoes. My version is just as deliciously fluffy as I remember. Your guests with love them with Thanksgiving turkey and gravy.

Ingredients:

4		pounds Russet or Yukon Gold potatoes, peeled and cubed
1		teaspoon salt for cooking water
½		cup hot milk
¼		cup butter
		Salt and freshly ground pepper, to taste

Place potatoes in a large pot with enough water to cover them and add 1 teaspoon salt. Cover and bring water to a boil, reduce heat to low, and boil gently until a sharp knife easily pierces the potatoes, about 12 to 15 minutes.

Drain well, reserving the potato water for gravy, if desired. Place the pot back on the hot stove for 1 minute to steam off any remaining water. Place the pot on a heat-safe surface and whip the potatoes with an electric mixer until they are smooth.

Melt butter in the hot milk and pour some of the milk mixture into the potatoes. Beat on high speed, adding remaining milk a little at a time until the potatoes are light and fluffy. Season potatoes with salt and pepper to taste.

Recipe makes 8 to 10 servings.