Ingredients:

• 2 pounds worth of potatoes (about 6 medium sized taters).
• 1/3 to ½ a cup of milk (the more the creamier).
• ¼ cup of margarine/butter (or oil if you want a healthier meal); softened.
• ¼ teaspoon of salt and a dash of pepper.
• Peas, corn, etc., can be added to give more of a kick to your potatoes.

Method:

Wash your potatoes before paring (shaving) them so that you won’t contaminate later recipes. Completely remove the eyes of the potato because they are toxic.

Boil the potatoes (before mashing) in a pot using a 1 inch mixture of salt and water (about ½ teaspoon to 1 cup of water). Add the potatoes and cover. Heat the pot until boiling and then reduce heat. You should boil until the potatoes are tender and soft.

Next mash (or beat) the potatoes until no lumps remain, and then add the milk (keep on mashing/beating). Add margarine/butter/oil, salt, and pepper and mix really hard until contents are spread evenly.

Note: The extra ingredients should be cooking as you start mashing the potatoes and added as you add the margarine/butter/oil, salt, and pepper.