1 large or 2 medium Potatoes (Russets, Yukon Gold, Red)
1/4 tsp Butter
1 TBSP Sour Cream
Salt and Pepper to taste
Optional: Garlic (salt or crushed), cheddar cheese, sundried tomatoes
Peel potatoes and dice, make the pieces about dime to nickel size
Add to a microwaveable bowl and cover with water
Cook on high 7 minutes, check for doneness (a fork should easily pierce the potato)
If not done, cook in 1 minute increments
Carefully remove from microwave
Place potatoes back into the same bowl as it should still be warm
Mash some of the potatoes and add the butter, milk* and sourcream.
Continue to smash, if I want creamy smooth mashed potatoes, I use a ricer.
You can add more of the butter, milk or sour cream (depending on your taste if they are too dry)
*To keep the potatoes hot, I usually warm up my milk before adding. I drop the butter into the milk and place in the microwave for 20-30 seconds.
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It's the one you have,