Instructions

Michigan Potatoes

1. In large saucepan, combine 5 cups water, potatoes and 1 teaspoon of the salt; bring to a boil.

2. Reduce heat to medium; cover and cook 10 minutes or until potatoes are tender when pierced with a fork.

3. Drain potatoes thoroughly.

4. Return to saucepan; heat over medium-low heat 1 to 2 minutes to dry potatoes, stirring occasionally.

5. In saucepan, mash potatoes with potato masher or fork, or beat with electric hand mixer until chunky.

6. Stir in butter, remaining 1/4 teaspoon salt and 1/4 cup of the hot milk. Add additional milk, a little at a time, if necessary, for desired consistency.

7. Season to taste with additional salt, if desired.

8. Serve immediately.