| 1 | ***these are indeed hand mashed, not whipped or riced. |
| 2 | Potatoes should never be allowed to cool once they are put into the pot to cook. |
| 3 | Always have the milk warmed. |
| 4 | Prepare them right before serving so they"re piping hot. |
| 5 | Don"t cut the potatoes too small prior to cooking, they"ll be mushy. |
| 6 | Peel potatoes, and boil until tender. |
| 7 | Drain, return to pot over med heat, tossing and stirring until all moisture is gone. |
| 8 | Mash with a masher, adding butter and salt when they are clear of lumps. |
| 9 | While mixing vigorously with a heavy whisk, add warm milk. |
| 10 | The more you beat, the fluffier they will be. |
| 11 | Serve immediately, garnished with pepper and pats of butter. |
| 12 | Note: if they are to accompany diner meatloaf, serve potatoes with an ice cream scoop. |
| 13 | Plop a scoopful on the plate next to the meat, then flip the scoop over and use its rounded surface to indent a crater in the top of the potato globe. |
| 14 | Hence the name, crater potatoes. |
| 15 | The crater is for the gravy. |
