Mashed Potatoes *

From: Steamy Kitchen

These are far better than most - steaming keeps the potatoes from getting waterlogged. 

Ingredients

• • 1.5lbs Yukon Gold potatoes. If time of need, can substitute Russet.

  • 2 oz butter

  • 1/4 oz salt (approx 1 tablespoon kosher salt)

Optional additions:

• • 2 tbs horseradish

  • chopped chives

  • Roasted garlic (a whole head?)

Directions:

• 1. Pour in 2" of water into a large pot, and bring to a simmer.

  2. Peel the potatoes and cut each potato into golf ball sized chunks.

  3. Steam the potatoes until tender to a sharp knife (approx 20 mins)

  4. Dump out the water, and put the potatoes in the empty sauceman. 

  5. Add the butter and salt, and mash with a potato masher - don't puree them, leave a little texture.

  6. Taste and adjust butter / salt / seasonings.