Freshly made creamy mashed potatoes are nothing like the boxed variety. They are so rich, and fluffy that you can lose your fork in them. The little bit of extra time it takes to make homemade mashed potatoes is worth it. Ask your kids!!

INGREDIENTS:

2 pounds of Russet, Yukon Gold, or long brown potatoes
1 tablespoon of salt, plus more to taste
1 cup of milk or cream
4 tablespoons of unsalted butter
1/4 teaspoon of ground pepper
1/4 teaspoon of nutmeg

PREPARATION:

Peel and cut the potatoes into 1-2 inch cubes. Place in a medium pot and cover with cold water; add 1 tablespoon of salt.

Place over a low heat and let simmer until fork tender. Drain potatoes using a colander. Put potatoes into a bowl. Using an hand held electric beater mix potatoes on medium high speed until most of the lumps have disappeared; about 1 minute. Add butter; mix until blended. On low speed add hot milk in a slow and steady stream; then add pepper, nutmeg, and salt to taste. Mix to combine.

Source: From HomeSchoolZone.com