1. Peel and cube 10-12 medium sized potatoes (Russets or Yukon Golds work well for mashing).
2. Place in large pot and cover with filtered water.
3. Bring to a boil and cook for about 10 minutes, until potatoes are tender.
4. Drain and reserve several cups of hot potato water. (The trick to achieving a creamy texture is in the hot liquid)
5. With an electric mixer, whip the potatoes until there are no more lumps.
6. Add sea salt to taste.* Mix well.
7. Add hot potato water a little at a time, mixing until potatoes are light and fluffy.
If you like, sprinkle with parsley or dill weed (fresh or dried).
Serve right away and enjoy!
Note* For a tasty variation, add ½ tsp. garlic granules when adding the salt.
These go well with our Best Baked Chicken!
