Red potatoes (well dried)
Butter or oleo - stick or soft
Salt to taste
Milk as needed to thin
White potatoes can be used, but red seem better. Peel, clean and wash whatever amount of potatoes you need. Cut in french fry style ½-inch or so large. Put in large sauce pan (they boil over easily), starting with cold water. Cook, covered, stirring occasionally until well done. Keep real hot until ready to mash. For best results, this all needs to be done fast so I try to have my large mixing bowl ready with maybe the oleo in it, mixer put together, salt, milk and all at hand. The hotter you can mash them, the smoother they will be.
Take boiling potatoes from stove, drain completely. I like to use a colander. It’s very important to have them well drained. Add to bowl with oleo. Start mixing the potatoes and oleo with mixer and whip out the lumps. Gradually add milk and continue whipping until light and fluffy. Add salt to taste, more oleo if needed. I just use more milk and keep whipping until they get real light, or until I give out - ha! I don’t think you can whip them too much. I have been known to whip them even in the living room! Come to think of it, I’ve whipped up potatoes from Arkansas to Hong Kong!
This was always Greg’s and Wally’s favorite dish. Remember the old green bowl that I always made them in. It’s now a collectible and cracked, but I still have it, because it’s very special and sentimental to me. We have a picture of Wally eating mashed potatoes from the green bowl with a big spoon!
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