Mashed potatoes.

Peel your potatoes and then cut into cubes. If you're in a hurry cut smaller cubes because they cook faster. If you aren't in a hurry then cut them into larger cubes. Granny uses larger cubes because she always has the time to do things right (no pressure though)

Put the potato cubes into a large pot for boiling. Fill the pot with water until it is about a half of an inch above the potatoes. DO NOT cover the potatoes with a lid.

Stir occasionally to make sure they all get done evenly and make sure they are always covered with water.

Test with fork and make sure they are done. Usually 25 minutes to a half hour does the trick. Once they get done enough to mash drain them.

Mix with about a cube of butter then salt and pepper to taste. Pour in about a cup of half and half or whole milk then mix until you can determine the thickness. If you want them stiff stop here, if you want them more creamy then put more milk…do this until they are like you want them.

What you'll need

• About a peck of Russet taters (Granny says this is about three pounds or so)
• One stick of butter (that's B-U-T-T-E-R)
• Salt and pepper
• A cup and a half of half and half (whole milk will work, skim or 2% won't)
• Water

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