Melt in Your Mouth Mashed Potatoes

Mashed potatoes are so personal. Skin on or off? Lumps or smooth?

In our house, my husband grew up with skin on and lumpy mashed potatoes. For thanksgiving at my parents house? No skins and smooth mashed potatoes. At our house when I cook? Skin because I forget to peel them prior to boiling and I like lumpy potatoes as an everyday side.

• 3 pounds of potatoes (Yukon Gold are my favorite)

• Celtic Sea Salt (or your favorite sea salt!)

• Ground pepper

• 4 tablespoons of grass-fed butter or ghee (dairy free alternative)

• 1/2-3/4 cup of cow’s milk or your favorite dairy free milk

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1. Peel the potatoes if you prefer, and then slice them into uniformed chunks. Cover them with enough cold water that there is about an inch or so of water above the potato line.

2. Add your salt.

3. Now, you’ll turn the heat on and get the water to boil, then turn the heat down, but keep the water boiling! Medium to Medium-High is good!

4. You’ll cook until the potatoes are fork tender and then drain.

5. Dump the potatoes back into the pot or into a large heat resistant bowl.

6. Add your butter or ghee, more salt, milk and start mashing! You can use a hand masher to get a more lumpy consistency or you can use a mixer to get a really creamy texture. It’s whatever you love! Add milk slowly until you get the consistency you love!

7. Once you’ve gotten the consistency perfect, taste them and add more butter, salt, and pepper as needed!

8. Enjoy!