Mashed Potatoes

Directions

1. 1
   Peel the potatoes and cut them into quarters.
2. 2
   Put them in a pan and just cover them with cold water.
3. 3
   Bring them to a boil and boil gently for 15-20 minutes or until tender when pierced with a fork.
4. 4
   Drain very well and return to very low heat.
5. 5
   Add 1/2 cup hot milk and the butter and start mashing with a potato masher or a fork (or put them through a potato ricer), smoothing out all the lumps.
6. 6
   When you have worked the potatoes free of the lumps, transfer to a warm bowl and whip with a fork or whisk until light and fluffy, adding the remaining milk, if necessary, and salt and pepper to taste.
7. 7
   Serve immediately, or keep hot, uncovered, in a double boiler.
8. 8
   Using leftover mashed potatoes, shape into small flat cakes.
9. 9
   Dip lightly in flour, shake off any excess, and brown each side in hot bacon fat or butter over medium heat.